Ingredients

1 pound dried black-eyed peas
1/2 pound smoked meat — hog jowl, meaty ham hocks, smoked neck bones or smoked ham
1 teaspoon salt
1/2 teaspoon pepper
4 tablespoons ( 1/2 stick) butter
1/2 cup finely chopped green bell pepper, for garnish (optional)
Pepper sauce, for seasoning

Directions

In a large bowl, cover the peas with water and soak 1 hour. Drain and discard the water. Place meat in a 2-quart pot and add 2 1/2 cups water. Bring water to a boil, then reduce heat to medium-low. Cover pot and cook the meat for 30 minutes. Add salt and pepper and the peas to the meat and cook until the peas are soft and the liquid has thickened, about 45 minutes. When done, add the butter and serve. Garnish with green pepper, if desired. Serve with pepper sauce. Serves 6-8.