1 pound dried black-eyed peas

4 cups water

1/4 cup butter

1 medium onion, finely diced

2 smoked ham hocks (or ham)

1-2 teaspoons salt

1 teaspoon black pepper

3 cloves of garlic, optional

Soak peas in 6 cups water overnight (10-12 hours). Drain peas, rinse well with cold water and then drain again. Remove as much of the hulls floating around as possible.  Set aside.

In a large stock pot or Dutch oven, sauté onion in butter until onion is translucent and tender. Add 4 cups water, ham hocks, 1 teaspoon salt, pepper and drained peas to pot. Cover and simmer over medium-low heat for 4 hours, stirring occasionally.

Remove ham hocks and trim off ham; discarding bones, cartilage and skin. Add ham pieces back to peas and stir. Add more salt to taste then simmer peas on low for one additional hour. If you have more liquid than you’d like, simmer on medium heat, uncovered, until liquid has reduced to your liking.

Best of luck in the New Year!