3/4 lb. ham hocks
1 qt. water
4 c. fresh black eyed peas, shelled; or frozen, defrosted & drained; or dried, soaked overnight in water, drained, fresh water cooked 1 1/2 hours before using
1 med. onion, peeled, ends removed, minced
1/4 tsp. pepper

In a 3 quart Dutch oven, place ham hocks; add water and bring to a boil. Reduce heat and simmer, covered, 30-40 minutes or until meat is tender. Remove ham hocks and discard, or reserve any meat to use in other recipes. Strain broth, and chill until fat rises to the surface and hardens. Remove fat and discard. Place broth, peas, onion and pepper in 3 quart Dutch oven; bring to a boil. Reduce heat, cover and simmer 30-40 minutes or until peas are tender. Add more water if necessary. Serves 6.