1 pound dried black eyed peas
1 onion, chopped
1 pound hog jowls or ham hock or 1/2 pound ham
Salt to taste (1 1/2 teaspoons)
Examine peas and remove any that are discolored, along with any sticks or rocks.
Place in large pot with 2 quarts of water.
Bring to a boil; boil 2 minutes.
Remove from heat.
Let stand covered for 1 hour.
Drain and rinse peas.
Add 5 cups water, onion, and meat.
Boil gently for 1 to 2 hours.
Add salt during last 15 minutes.