1 pound dried black-eyed peas
1 smoked ham hock
1 large onion, chopped
Red pepper, to taste
Salt

Put ham hock in large saucepan and cover with water. Boil for 10 to 15 minutes. Meanwhile wash and clean peas. Add to boiling water along with chopped onion. Water may be added in order to cover peas. Add red pepper, but be careful adding salt because the meat will give peas some salty taste. Cook over medium heat until peas are soft, but not mush, about 45 minutes to an hours.

Yields 6 servings.