1 qt. shelled fresh black-eyed peas
1 qt. water
3 ham hocks
1 med. onion, minced
1 to 1 1/2 tsp. salt
1/4 tsp. pepper

Combine all ingredients in a 4 quart Dutch oven; bring to a boil. Reduce heat; cover and simmer 1 to 1 1/2 hours or until peas are tender. (Add more water, if needed.)

Remove ham hocks from Dutch oven. Remove meat from bones and add to peas. Yield: 6 to 8 servings.