Here's what you'll need:
1 pound of dried black-eyed peas
1 pound of bacon
1 red onion, chopped
4 garlic cloves minced
1 teaspoon black pepper
Soak the black-eyed peas over night.
Chop the bacon into small pieces. Heat a dutch oven over medium high heat. When hot add in the bacon and brown.
While the bacon is browning drain the black-eyed peas, rinse, and sort through them discarding any debris or bad peas. Using a paper towel dry the beans as good as possible. After the bacon has browned add the black-eyed peas, onion, and garlic to the dutch oven. Cook stirring occasionally for about 3 to 5 minutes.
TIP - Don't salt the black-eyed peas while cooking. Salting while cooking slows down the cooking process and toughens the peas. Yuck.
Add enough cold water to the pot to cover the beans by 1 inch. Using cold water will release all the yummy browned bits on the bottom of the dutch oven. Add in the black pepper and bring the mixture to a simmer. Simmer for 1 hour to 1 1/2 hours, or until peas are tender, adding water as necessary. I like my black-eyed peas to have a gravy like consistency. Some people prefer more of a soup like consistency. It's up to you.
When done salt and pepper to taste. Have some Hot Pepper Sauce on hand to eat with it. Yum!