Pinto Beans, Ham Hocks, and Rice

1 (16 oz) package dried pinto beans
2 (10 oz) smoked ham hocks
2 quarts water
1 teaspoon salt
1/2 teaspoon pepper
1 cup uncooked long-grain rice
1 large green bell pepper, diced
6 green onions, chopped
2 cups chopped cooked ham (optional)

Sort and wash beans. Place beans in a Dutch oven; add water 2 inches above beans, and soak 8 hours. Drain.

Bring beans and next 4 ingredients to a boil in a Dutch oven; cover, reduce heat, and simmer, stirring occasionally, 2 1/2 hours or until beans are tender.

Stir in rice, bell pepper, and green onions. Cover and simmer 20 minutes or until rice is tender. Remove ham hocks, and let cool; remove and chop meat, discarding skin and bones. Stire in chopped meat from ham hocks and, if desired, 2 cups chopped ham.