Pick and wash the black-eyed peas. Place them in a slow cooker or, if you wish to cook them on the top of the stove, a large Dutch over. Combine with salt, pepper, onion, water, and ham or other meat. You can add crushed red pepper if you like spicy food. Simmer on the top of the stove or turn slow cooker to high and allow peas to cook 3 to 4 hours. Serves 6 to 8.

Black Eyed Peas 2

1 pound of dried black eyed peas, picked over and soaked overnight in water
1/2 pound of smoked ham hocks
1 onion, sliced
1 whole cayenne pepper
1 teaspoon of salt
1 cup of cooked rice

Place the peas and water in a pot, over medium heat and add the ham mocks, onion, hot pepper and salt. Bring to a boil, reduce the heat to low, cover and simmer for 1 to 1 1/2 hours, or until the peas and ham mocks are tender. Remove the hot pepper. Remove the skin and bones from the hocks and cut the meat into small pieces. return the meat to the pot. Add the cooked rice to the pot and heat for 5 minutes.

Black Eyed Peas 3

1 pound of dried black eyed peas
4 ounces of salt pork
2 quarts of water
1 tablespoon of finely chopped onion
1 teaspoon of salt
1/2 teaspoon of crushed red pepper

Soak the black eyed peas for at least 2 hours. While the peas are soaking, place the salt pork into the pot with water and let it come to a boil. reduce the heat to low and let it simmer for 45 minutes. Add the peas, onion, salt and crushed red pepper. Let it cook for 45 minutes, adding water if needed.  Serves 6 to 8