4 (16 oz.) cans black eyed peas
2 jalapeno peppers (canned), seeded and very finely chopped
2 tsp. salt or to taste
1 lg. onion, very finely chopped
1 tsp. ground black pepper

Combine black eyed peas, onion and jalapeno peppers. salt and black pepper in 2 quart saucepan and simmer very slowly over very low heat until most of liquid evaporates, about 1 to 1 1/2 hours. Makes 8 to 10 servings.

Jalapenos may be omitted. Add bacon and saute onion in bacon fat if desired. Note: Use jalapeno black eyed peas if desired and omit jalapenos.