1 qt. shelled fresh black eyed peas
1 qt. water
3 ham hocks
1 med. onion, minced
1 to 1 1/2 tsp. salt
1/4 tsp. pepper

Combine all ingredients in a 4 quart Dutch oven, bring to a boil. Reduce heat cover and simmer 1 to 1 1/2 hours or until peas are tender (add more water if needed). Remove ham hocks from Dutch oven. Remove meat from bones and add to peas.