Soak the beans overnight per the package directions. In the morning, rinse and drain the beans and add them into a large stock pot.
Next add the ham, sausage, onions, bell pepper, salt, pepper, creole seasoning and red pepper flakes into the pot along with the chicken stock.
Over medium-high heat, bring it the pot to a boil. Then reduce the heat to medium-low and simmer for 40 minutes.
Once the peas are almost tender, add the rice to the pot and stir. Continue cooking until the rice is tender, about 25 minutes. If you opted for ham hocks over diced ham, remove them from the pan now allow them to cool until you are able to handle them. Then cut the meat into bite-size pieces and return it to the pot.
Once the black-eyed peas are tender and the rice is cooked, remove the pan from heat and stir in the hot sauce and re-season with salt and pepper to taste.
The overnight soak method on the package of beans greatly reduces the stove top cook time to about 40 - 60 minutes from about 60 - 90 minutes until the peas are tender.