| 16 oz. pkg. dried black-eyed peas |
| 1–1.5 lb. ham steak, cut into 1/2" cubes |
| 6 pearl onions |
| 1/2 t. pepper |
| 1/2 t. salt |
Sort and wash peas; place in large Dutch oven. Cover with water, and bring to a boil; cook 2 minutes. Remove from heat. Cover and let soak 1 hour; drain. Combine peas and remaining ingredients and just cover with water (about 3–4 c.); bring to a boil. Cover, reduce heat, and simmer 1 hour or until peas are tender.
Serves 8.