|Dry black eyed peas||8 Ounce|
|Chopped onion||1 1⁄2 Cup (24 tbs)|
|Dried red pepper||1⁄4 Teaspoon, crushed|
|Garlic||1 Clove (5 gm), minced (Large Clove)|
|Salt pork||8 Ounce, rinsed and cut in 12 pieces|
|Hot cooked rice||1 Cup (16 tbs)|
Rinse peas; in skillet bring to boiling in 1 quart water. (Electric skillet 250°.)
Boil 2 minutes; remove from heat and let stand 1 hour.
Add onion, pepper, red pepper, garlic, and bay leaf.
Bring to boiling; cover and reduce heat (220°).
Simmer 1 hour, stirring once or twice.
Stir in salt pork; simmer, uncovered, till tender, stirring frequently, 50 to 60 minutes more.
Remove salt pork and bay leaf; mash the pea mixture slightly.
Season to taste with additional salt, if desired.
Serve with hot rice.