1 lb. black eyed peas
1 (15 oz.) can whole tomatoes
1/2 lb. dry salt jowl
1/2 finely chopped sm. onion

Soak peas overnight. Bring to boil dry salt jowl in 2 quarts water. Cook 30 minutes. Add washed peas and onions. Cook 30 minutes in covered pot. Add can of tomatoes and cook slowly for 1 hour. Serve with cornbread or corn bread muffins. Makes 6 to 8 servings.