Recipe: Justin Wilson's Black Eyed Peas

Black Eyed Peas
From Justin Wilson #2 Cookbook, Cookin' Cajun
Serves 4 to 8

Wash 1 lb. black-eyed peas, place in glass bowl.

Add
2 lg. onions, chopped
2 cloves garlic, chopped
1 green hot pepper, chopped OR 1 1/2 tsp.
Louisiana hot sauce OR 1 tsp Tabasco

Pour a mixture of 1/2 sauterne wine and 1/2 water
over the peas so they ae covered by an inch or more of liquid. Let soak overnight. You may have to add 1 cup wine and 1 cup water to them before you go to bed or before you put them on in the morning.

Next morning cover the botton of a heavy pot (preferably iron) with about 1/2 cup olive oil.

Add 1/4 lb. ham, or salt shoulder or pickled shoulder of pork. Heat meat.

Pour peas and the mixutre they have marinated into the pot. (Add water if necessary).

Bring to good boil then turn fire down and cook slowly for several hours til done.

Add salt to taste just before the peas are done.
Cook a few minutes longer so the salt will be absorbed.
Serve over steamed rice.