Southern Black Eyed Peas

 Southern black eyed peas

¾ pound ham hocks

1 quart water

4 cup shelled fresh black eyed peas

1 medium onion, minced

½ teaspoon salt

¼ teaspoon pepper

Wash ham hocks and place in a 3 quart Dutch oven; add water, and bring to a boil. Reduce heat; simmer, uncovered, 30 to 45 minutes or until meat is tender. Remove ham hocks and discard, or reserve any meat for use in other recipes. Strain broth, and chill until fat rises to the surface and hardens. Remove fat and discard.

Place broth, peas, onion, salt, and pepper in a 3 quart Dutch oven; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until peas are tender. Add more water if necessary. Yield: 6 servings