• 1 lb. dried black eyed peas
• 1 medium onion, diced
• 3 ribs celery, diced
• 1 fresh jalapeño pepper
• A ham bone, some bacon end pieces, some salt jowl, or a ham hock or two
• Salt and pepper to taste

Place the ham bone or pork product in a pot and cover with water. Bring to a simmer and add the onion, celery, and jalapeño. Cook for an hour or two, or until the meat on the bone is getting tender. Add the peas, bring back up to a strong simmer, and cook for another hour or so, or until the peas are tender. Season with freshly ground black pepper, and salt, if necessary.

Contributor's note: Goes well with fried chicken, cheddar cheese biscuits, and pickled watermelon rind.