1 lb. dry black-eyed peas
5 to 6 c. water
1 sm. ham hock
1 to 3 tsp. salt
1 lg. onion (whole)

Put dry peas into a colander in sink partially filled with cold water or wash under cold running water. Wash well and remove faulty peas. Drain and put into a heavy 6 to 8 quart kettle. Cover and soak for 12 hours or overnight.

The next day, add hamhock to kettle (add more water if water does not cover peas) and bring to a boil. Reduce heat and add 1 teaspoon or more salt (it is better to start with a smaller amount if salty hamhock is used). Add whole onion. Cover kettle and simmer for about 1 hour or until peas are tender. To avoid excessive breaking of peas, do not stir during cooking. Add more salt, if needed.

(The soaking water may be poured off and clean water used for cooking, if desired.)