BLACK-EYED PEAS WITH SMOKED HAM HOCK

- One 16-ounce bag dried black-eyed peas, washed and sorted but not soaked
- One 10-to 12-ounce smoked ham hock
- 6 cups cold water (about)
- 1½ teaspoons salt
- ½ teaspoon freshly ground black pepper
Instructions:
On New Year’s Day, Southerners feast upon blackeyed peas (for good luck), collard greens (for prosperity), and hog jowl or other cut of pork (for robust health). It’s an old and convivial custom.
- Place the black-eyed peas and ham hock in a large, heavy saucepan, then add just enough cold water to cover by 1½ inches.
- Stir in the salt and pepper, set over moderately high heat, and bring to a boil.
- Adjust the heat so that the water bubbles gently, set the pan lid on askew (to minimize “boilovers”), and simmer, stirring occasionally, for 40 to 45 minutes or until the beans are soft, almost all the water has boiled away, and the mixture has a porridge-y consistency. Note: If at any point the beans threaten to boil dry as they cook, add a little additional cold water.
-  Drain off any excess cooking water (there should be little, if any), then remove the ham hock, strip off the meat (there won’t be much), and cut into small pieces. Stir the meat back into the black-eyed peas.
- Serve hot with roast pork, Classic Collards, and corn bread fresh from the oven.