• 1 pound dried black-eyed peas or field peas
  • ½ pound salt pork, cubed
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • ½ pound cooked ham, cubed
  • 1 ham bone or pig’s foot
  • Black pepper, to taste
  • ½ teaspoon red pepper flakes
  • Dash Tabasco sauce
  • 2 cups rice

Pick over peas for stones, rinse, and cover peas with cold water. Bring to a boil, boil 1 minute, remove, and cover pan. Let sit for 1 hour or overnight. Sauté salt pork until golden brown to release fat, add onion and garlic, and sauté until onion is somewhat softened. Add the pork and onion mixture to the peas, along with the ham, ham bone, and seasonings, adding enough water to cover. Bring to a simmer, cover, and simmer gently until peas are tender but not mushed, 1 to 2 hours. Taste for seasoning and adjust. Cook rice separately. Mound rice on a platter and surround with peas.