• 1 lb fresh black eyed peas (or dried if fresh are not available)
• 1 meaty ham bone or 2 smoked ham hocks
• 4 tbsp bacon drippings (or vegetable oil)
• 1 large onion, chopped
• ½ tsp salt
• black pepper to taste
• 1 bay leaf
• a few sprigs of fresh thyme or ½ tsp dried thyme
• 4 cups homemade chicken stock (or low-salt stock in the carton or plain water)

Special Equipment

• 6 quart Dutch oven with lid

1. If using dried peas, rinse them well and pick out any bad ones.  Soak dried peas in cold water overnight.  If using fresh peas, just rinse and drain well
2. In a 6 quart Dutch oven, heat 4 tbsp bacon drippings and sauté the onion for 2 minutes
3. Add the ham bone and continue to cook 2 minutes more
4. Add the drained beans, ½ tsp salt, black pepper to taste, the thyme and the bay leaf
5. Cover all with the chicken stock (or use plain water if you prefer); stir well and cover the pot
6. Lower flame to medium-low setting and cook for 25 minutes, then test for doneness. If using dried peas it might take a little longer