Black-Eyed Peas and Ham
1 pound dried black-eyed peas
2 ham hocks or a ham bone with ham left on it
Pepper to taste
Place the ham bones or hocks in a crockpot, add the peas after they have
been rinsed (but not soaked), and cover with water completely. Cook all
day on low, or 4 or 5 hours on high. Crockpots vary, so keep checking.
You may need to add more water. Stir a couple of times while checking.
Season with pepper if you wish. Serve with slices of onion and hot sauce
— a smooth cayenne variety.