2 c. black-eyed peas
1 onion
1 pod red pepper or 2 to 3 dashes ground red pepper
1 ham hock
Salt to taste

Cook ham hock until tender, remove from bone. Strain broth, put back in pot. Add peas, onions, pepper and salt. Cook until peas are tender. Add ham that was removed from bone. Simmer few minutes longer.