Smoky Black-Eyed Peas

• 1 meaty smoked ham hock
• 1 medium onion, coarsely chopped
• 1 jalapeno, seeded and finely chopped
• 3 quarts water
• 3 pounds fresh black-eyed peas or purple hull peas, shelled (about 6 cups), or three 10-ounce packages frozen shelled black-eyed peas
• Salt and freshly ground pepper

1. Cut some of the meat from the ham hock into large chunks.
2. In a large saucepan, combine the ham hock and meat with the onion, jalapeno and water and bring to a boil.
3. Reduce the heat to moderately low and simmer until the meat is tender, about 2 hours.
4. Add the black-eyed peas to the ham broth and cook over moderate heat, stirring occasionally, until the black-eyed peas are tender, about 45 minutes.
5. Drain the black-eyed peas in a colander.
6. Cut the meat into 1/2-inch pieces; discard the bone.
7. Transfer the meat and black-eyed peas to a bowl, season with salt and pepper and serve.

hock, onion, jalapeno, water, blackeyed peas, salt

Taken from www.foodandwine.com/recipes/smoky-black-eyed-peas (may not work)