Fresh, Canned or Frozen Black-eyed Peas
1 Package Salt Pork
Take the slab of salt pork and slice into strips. Fry until crispy; removing most of the fat.
Chop into pieces and add to your black-eyed peas.
Should you use canned peas, drain and wash before cooking. Frozen wash and drain, and fresh remove excess stalks and stems.
Place into a 10 quart pot and cover with water. Put salt pork scraps into pot.
Bring to a boil and turn down to a simmer.
Simmer until peas are tender.
Try not to stir for this will make them mushy, and be sure you have water over them at all times to prevent scorching.
Serve over rice or by themselves.
Prep time: 1 hour
Serves: Base on 1/2 Cup Servings