The Proverbial Black-Eyed Pea - cooking recipe

Ingredients

About 3 quarts of black-eyed peas
Water to cover
1/2 tsp salt, or more to taste
Salt pork, ham hock or bacon ends

Preparation

Shell the peas, using some of the tender snaps.
In a 3 quart pot, cover the peas with water and add salt.
Add your choice of meat.
(In an emergency when you're out of meat, peas may be seasoned with Lawry's seasoning salt.)
Bring to a boil and simmer about 2 or 2 1/2 hours.
Taste and correct seasonings.
This same method works for cream peas, crowder peas or purple-hulled peas. Serves 4 - 6.