1/2 lb. dry black eyed peas (1 1/4 c.)
4 c. water
2 1/2 c. water
1/2 c. diced lean fully cooked ham
1 sm. onion, chopped
1 tbsp. Worcestershire sauce
1/4 tsp. salt
1/4 tsp. bottled hot pepper sauce
1/8 tsp. pepper
Chopped tomatoes, optional
Finely chopped celery, optional
Sliced green onion, optional

Rinse peas. In a large saucepan combine the peas and water. Bring to boiling; reduce heat. Simmer, uncovered for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, soak peas in water overnight.)

Drain and rinse peas. Return to saucepan. Stir in water, ham, onion, Worcestershire sauce, salt, hot pepper sauce and pepper. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1 1/4 hours or until peas are tender.

Ladle into 6 sauce dishes. If desired, pass tomatoes, celery and green onion to sprinkle atop black eyed peas. Makes 6 servings.