2 lbs. fresh ham hocks
1 lb. pkg. dried black-eyed peas
1 1/2 tsp. seasoned salt
1 tbsp. minced onion
2 tbsp. finely chopped fresh parsley
Dash garlic powder
Water as directed

Wash ham hocks and drop into a pot of boiling salted water. Cover and lower heat. Simmer for 1 hour. As meat cooks, pick through peas and remove bad ones and any foreign matter. Place in colander and rinse.

Transfer ham hocks to a Dutch oven. Add rinsed peas and all other ingredients. Cover with boiling water. Bring to rolling boil. Reduce heat. Stir and check water level occasionally, adding boiling water when needed. Do not allow mixture to stick to bottom of pot. Simmer until peas are tender and meat is done, about 1-1 1/2 hours. Serves 6.