Black Eyed Peas

1/2 lb. dried black eyed peas
6 oz. salt pork, diced
1/2 onion, diced
1 large jalapeno, sliced
1/2 tsp. ham base
salt & pepper to taste

Sort through the peas, removing any debris. Pour water over them to cover by about 3 inches. Cover and boil 15 minutes. Drain the peas and set aside. In the same pot add the salt pork and a little oil. Fry on all sides until it gets a little color. Add the onion and jalapeno, continue cooking until the onion is translucent.
Add the black eyed peas and 5 cups of water or chicken stock. Simmer until tender, season to taste and serve with cornbread.
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