Here in the south this is a New Years' Tradition, best served with greens and grits...

Use ham hocks or hog jowl in this basic black eyed pea recipe, also known as Hoppin' John.

Ingredients:

2 pounds dried black-eyed peas

8 ounces hog jowl or 2 small to medium ham hocks

6 cups water

1 large onion, coarsely chopped

1/2 teaspoon crushed red pepper

1/4 teaspoon sugar

salt, to taste

Preparation:

Pick over the peas and rinse well, then soak in cold water overnight. Place ham hocks or hog jowl in large kettle with water, bring to boil, and cook for 1 1/2 hours. Drain peas and add to the hog jowl. Add whole onion, crushed red pepper, sugar, and salt. Add more water if needed to cover peas. Cover tightly and simmer slowly 2 hours or until peas are tender. Serve with hot cooked rice and cornbread. Serves 6-8.