"Blackeyepeas"

A traditional recipe, passed down by my partner's Kentucky ancestors.

INGREDIENTS:

1 lb. dried black-eyed peas
Ham shank, cut into two or more pieces*
1 medium onion (can be red, white or yellow, whatever is on hand)
Freshly ground pepper
Water

METHOD:

Soak the peas overnight in a large bowl, covered with plenty of water. They will expand, and you want them to remain covered by water as they swell.

In the morning, pour off the water. 

Put the ham shank into the bottom of the crock pot. Cover with some of the soaked peas. Add the onion, cut in half. You can leave the skin on or remove it, but keeping the ends on makes it easier to remove the onion from the pot later. Add the rest of the peas on top of the onion halves.

Grind pepper on top, as much as you think you'd like. 

Pour 4 cups of water on top of everything. Ideally it should cover everything. If not, add more.  

Turn to high and cook for at least 6-7 hours, then reduce to low until supper time. If the pot gets too dry, add a little hot water.

Don't add salt before cooking -- there's usually more than enough salt in the ham. You can always add salt to taste after it's done cooking. 

Remove the onion. Remove the bones and skin from the ham shank and separate the meat into small chunks. Stir the meat into the peas. Serve over rice, with collard greens sauteed in some of the bean broth, and skillet corn bread. 

*Ham shank is getting harder and harder to find. You can use ham hocks, but they are smaller and yield less meat. One is enough for this recipe. Two often makes it too salty.