1 1/2 c. black-eyed peas, dried
2 c. water
1 onion, med. size, chopped
1 ham hock (or ham bone)
Salt and pepper to taste
1 bunch parsley

Place peas, water, onion and ham bone in a pot. Cover and simmer for 2-3 hours. Add seasoning.

Variation #1: Heat several tablespoons of olive oil in pot first, saute onions and 1 cup chopped parsley. Proceed as above.

Variation #2: "Hoppin-John" is prepared in this way: Combine any leftover black-eyed peas (recipe above) with cooked white rice and scraps of cooked meat leftover from any other meal, in equal proportions. Serve hot.