Black Eyed Peas


•  1 lb. Dried black-eyed peas
•  1 qt. Chicken stock
•  2 cups Water
•  ½ lb. Salt pork
•  ¼ cup Butter
•  1 Large yellow onion, chopped
•     Ground black pepper, as needed
•    Hot sauce (optional)


Rinse, pick over, and place the peas in a large bowl. Cover with several inches of cool water; let stand 8 hours or overnight.
Pour the chicken stock and water into a large saucepan or soup pot. Bring to a boil. Stir in the peas, reduce heat, and bring to a simmer.
Remove the skin, if any, from the salt pork and set aside. Cut the salt pork into ½-inch pieces and put in the pot with the beans. 
Melt the butter in a skillet and add the onions. Saute until golden brown and put in the pot with the beans.
Cut the reserved pork skin into ¼-inch pieces and put into the skillet. Fry until golden, the reduce the heat to low, cover, and let cook for about an hour until crispy. This can be used as a garnish when the beans are done.
Cook the beans on a low simmer until very tender. Let liquid evaporate if you need to reduce the volume, but otherwise cover until done.
When the beans are done, adjust the seasoning -- just pepper, as the pork adds plenty of salt. Use a bit of hot sauce to add a little zip if you want.

Additional Information

This is very good with ham, cornbread, and other southern-style foods.