Fresh Black-eyed Peas

* 2 ham hocks
* 1 qts. water
* 1 qts. shelled fresh black-eyed peas
* 1 onion, minced
* Salt & pepper to taste

Place ham hocks in 4-quart Dutch oven with water; bring to boil. Reduce heat, cover and simmer 30 minutes. Add peas, onion and seasoning, cook 35 minutes or until peas are tender. Add more water if needed. Cut up meat from hocks and add to peas to serve.




1