Recipe: Black-Eyed Peas, Southern Style

BLACK-EYED PEAS, SOUTHERN STYLE

2 cup black-eyed or pigeon peas, washed and picked over
3 or 4 meaty smoked ham hocks or a meaty ham bone
2 large onions
Salt and freshly ground black pepper, to taste
About 1/2 teaspoon freshly ground black pepper
Red or white wine vinegar to taste
Tabasco sauce, optional

Place the peas in a large pot with water to cover. Turn the heat to high and bring to a boil; slim foam if necessary. Add the ham hocks, onions and about 1/2 teaspoon pepper. Turn the heat down so the beans simmer. Cover loosely and stir very occasionally; add additional water if necessary.

When the meat in the beans is very soft - at least an hour and a half later - remove it. When it is cool enough to handle, chop all the meat and return it to the pot, along with some salt if necessary.

Continue to cook until the beans are very tender. Drain if necessary and season with salt, pepper, vinegar and Tabasco or other hot sauce. Serve hot or at room temperature.

Source: How to Cook Everything: Simple Recipes for Great Food by Mark Bittman