Black-eyed Peas

This is a real favorite of mine. It also becomes Hoppin' John when rice and additional seasonings are added.

• 1 16-oz package black-eyed peas
• 1 lb salt pork

1. Night before, in a large bowl soak peas in water that just covers the peas.
2. About 2 hours before serving, in a Dutch oven, over medium-high heat, place 2 quarts water.
3. Drain peas and add to Dutch oven along with salt pork, sliced or cut into chunks.
4. Simmer over low heat, covered, for 1 hour and 45 minutes or until pork is tender, stirring occasionally.
5. Season to taste with salt and pepper.