by Patricia Kennedy
One package of dried black-eyed peas, soaked overnight or several hours in water (follow the directions on the package for this step).
Buy either ham hocks or a slab of good, meaty salt pork. If you use ham hocks (smoked is good), boil for about 30 - 40 minutes until tender and throw away the water. This cuts the salt.
When you are ready to cook the black-eyed peas again, follow directions on package, but add chopped onion, a bit of garlic, and sliced carrots. If you like you can also add chopped celery (but not too much).
Taste for salt before you add any to the dish. If you prefer to use salt pork, cut off the rind on the bottom, slice the slab of salt pork, and cook. Again, you want it to be tender and you want to remove some of the salt.
You can use both ham hocks and salt pork if you desire. Caution - always taste before you add salt. If you like it spicy, you can add jalapenos at the end.
It is good served with a tossed green salad and cornbread or spoon bread.
