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HOG JOWL AND PEAS 
1/2 lb. smoked hog jowl cut in chunks
2 c. dried, black eyed peas
Water
Salt and pepper to taste

Wash jowl and cover with water. Cook for 2 hours. Add black eyed peas that have been washed and soaked overnight or follow instructions for soaking on package of peas. Add enough water to cover peas and jowl. Season with salt and pepper and cook until peas are tender. Serves 6 to 8.

The jowl may be removed from the pot and cut from the bone. Cut into bite size pieces and return to the peas, mixing in thoroughly. Serve over steamed rice if desired.

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