Southern Blackeyed Peas
 

1 pound dried blackeyed peas
2 ham hocks 
    or 4 oz. salt pork, sliced 
    or 1/4 cup bacon drippings
 

Rinse peas in cold water, drain. Cover with fresh water and bring to a boil. Add ham hocks or salt pork. Bring to another boil then  reduce heat. Cook approximately 4 hours on medium-low. Stir occasionally and add more water as needed. Cook until tender but not mushy.  Season with salt and pepper as desired.

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