1 ham hock (or 8 chicken bouillon cubes)
1 lb. dried black eyed peas
6 c. water
2 tbsp. oil
1 c. thinly sliced onion
Salt and pepper to taste
Tabasco sauce

Boil hock until tender, rinse and drain peas. soak while meat is cooking. When meat is tender, add black eyed peas. Cook over medium heat for 60 minutes or until peas are tender.