Hog Jowl And Black-Eyed Peas - cooking recipe

Ingredients

1 lb black-eyed peas
3 lbs pork jowl (sub bacon or salt pork if you cannot find hog jowls)
3 cups water, boiling
1 teaspoon salt

Preparation

Cover peas with cold water and soak overnight.
Cook hog jowls in boiling water for an hour; add drained peas and salt.
Simmer for an additional 2 hours.