NEW YEAR'S DAY BLACK-EYED PEA SOUP

2 cups dried black-eyed peas
2 quarts water (for soaking, more if needed)
1 ham bone with "trimmings"
8 cups water
3 medium onions, chopped
2 bay leaves
1 1/2 tsp salt
1 tsp pepper
hot cooked white rice (to serve)

Wash the beans well in cold water several times, then place in a large, heavy stew pot and cover with water. Allow to soak overnight.

The next morning (start early - beans like to take their time), pour off the soaking water. Add ham bone, 8 cups of water, onion and seasonings. Put on the back of the stove and let simmer gently until beans are very tender, usually about 4 hours. Add more water if needed.

Remove and discard ham bone. If the water looks a bit scant pour in 1-2 cups more. When beans are good and tender remove about a cupful of the beans and mash well with some of the bean liquid. (This can be done in a blender, of course.) Return mashed beans to pot, taste for seasoning, and serve steaming hot over freshly cooked white rice.

Servings: 8
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