3 c. blackeyed peas
1 lb. smoked hog jowl (or use bacon)
1 c. minced onion
1/2 c. tomato ketchup

Salt and pepper to taste. Score jowl to skin in inch cubes. Place on bottom of a heavy kettle. Pour over the well-washed blackeyed peas and minced onion. Add water to cover. Cover closely and cook over low heat until tender. Add ketchup, salt and pepper. Continue to simmer for 20 minutes. Serve.