Southern Black-Eyed Peas
- 1 pound dried black-eyed peas
- 1 smoked ham hock
- 1 large onion, chopped
- Red pepper, to taste
- Put ham hock in large saucepan and cover with water. Boil for 10 to 15 minutes.
- Meanwhile wash and clean peas. Add to boiling water along with chopped onion.
Water may be added in order to cover peas.
- Add red pepper, but be careful adding
salt because the meat will give peas some salty taste. Cook over medium heat until
peas are soft, but not mushy, about 45 minutes to one hour.
Yield: 6 servings