Recipes

Rinse peas and pick over, removing any small stones or foreign particles. Cover with cold water in a large pot, bring to a boil for

a minute, remove from heat cover and let sit for one hour.

In a large skillet, saute the salt pork to render fat, add onion and garlic and cook until onion is soft, about 5-6 minutes. Add the onion

mixture along with the ham bone and seasonings to the pot with the peas. Add enough water to cover the ingredients and bring to a simmer. Cover and cook for about 1- 1 1/2 hours or until black eyed peas are tender but not mushy. Season with salt and pepper to taste.

Serve over hot cooked rice.