Dice 2 large white onions and set aside.

Cut the ends and pieces of bacon (I get mine at Walmart) into small pieces. Make sure to cut the skin edge off the salt pork and slice into 1/4- slices (or buy pre-sliced!)

Now you are ready to cook.

In your stock pot filled with beans, fill the water level to 1-inch over the soaked beans.

In a separate pan, fry the bacon and chopped salt pork.

When bacon and salt pork is nearly completely cooked, add the diced white onion.

DO NOT drain the fat off the bacon/salt pork.

Spoon the bacon/salt pork/onion into the stock pot containing the beans.

Add pepper to the stock pot until it nearly covers the top of the water, add the same amount of salt. When you think you have salted enough... you haven't, add more.

Cook on high until the beans are brought to a roiling boil then reduce heat to low for an hour and a half (90 minutes).

One of the most mistaken things when cooking black eyed peas is having firm beans and watery broth. By first soaking and then boiling and simmering you create less of a watery broth and a heartier base.

Submitted by: Jason Reynolds