Black-Eyed Peas - cooking recipe

Ingredients

4 c. shelled and snapped black-eyed peas (fresh)
1/4 lb. salt pork, bacon or ham
water to cover
dash of sugar
salt to taste

Preparation

After shelling peas, wash and change the water three or four times until you are sure all the hulls and sand are removed.
Then place the peas in a saucepan and cover with water, along with the salt pork.
Bring to a boil and simmer for 2 1/2 hours or less until the peas are tender.
The water should just cover the peas.