- 1 lb Dried Black Eye Peas
- 1 Ham Hock or Country Ham Cooking Pieces
- 1 tsp Bacon Grease
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/4 tsp Cayenne Pepper (optional)
- 1 small Onion , diced (optional)
- Chicken Stock
In a large pot add the bacon grease and ham hock, warm over medium heat until the pork pieces begin to sizzle.
Add the peas and cover 1″ above with chicken stock. You can also combine chicken stock and water to get the desired amount of liquid.
Add seasonings. Bring pot to a boil and then turn the heat down to medium low and cover to simmer until peas are tender – 1 to 1 1/2 hours. Don’t cover completely to allow steam to escape.