Black Eyed Peas and Hog Jowl

 Black eyed peas and hog jowl

1 cup dried black eyed peas

3 cups water

2 small white onions, peeled

¼ pound hog jowl, cut into ½ inch cubes

1 teaspoon salt

¼ teaspoon pepper

Sort and wash peas; place in a medium Dutch oven. Cover with water 2 inches above peas; bring to a boil. And cook for 5 minutes. Remove from heat; let stand for 1 hour. Drain well. 

Place peas, 3 cups water, onion, hog jowl, salt, and pepper in Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until peas are tender. Yield: 4 servings.