1 lb. (2 3/4 c.) dry black eyed peas
1/2 lb. salt pork (sow belly)
6 c. branch water
1 big onion, chopped
1 big or 2 sm. sticks celery, diced with leaves
1 tbsp. parsley

Wash peas thoroughly. Remove all rocks. Put in big pot. Add water and bring to a boil. While you wait, chop the onion, celery and parsley. Cut the pork into 2 pieces and slice each down to the rind, making 1/4 to 3/8 inch slices.

Add everything to the boiling peas, reduce heat, cover and let it simmer 2 to 3 hours. Salt to taste and serve with corn bread and buttermilk.

Optional Seasoning - pepper sauce on the peas with slice of raw onion. If you want to feed a bunch, double or triple above.