1 lb. dried black-eyed peas
3 ham hocks
2 tbsp. bacon drippings
1 med. size onion, minced
1 to 1 1/2 tsp. salt
1/4 tsp. pepper

Sort and wash peas well. Place in a heavy saucepan or Dutch oven; cover with water. Bring to a boil, and boil 2 minutes. Cover and let soak 1 hour.

Add remaining ingredients to peas. Boil gently, not completely covered with lid, until tender (about 1 to 1 1/2 hours).

Remove ham hocks from saucepan. Remove meat from bones and return to peas. Yield: 8 servings.