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1
Wash 1 cup dried black eyed peas in cold water.
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2
Check for trash and discard.
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3
Place in a boiler on stove and cover with water about 1 inch above the peas and bring to a good boil.
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4
Reduce heat and simmer for 5 minutes, Pour off 1/2 the water.
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5
Add more water as before, soak the peas in the water overnight.
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6
When ready to cook the peas, drain off water, cover with fresh water.
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7
Add to this the cooked left-over cured ham with some of the fat and if available some of the bone, or add a piece of ham hock or smoked bacon.
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8
Wash and scrape 1 fresh carrot, then grate or shred the carrot; Add the carrot to the peas.
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9
Cut off about 1/3 of a medium sweet Vidalia or sweet type onion, remove the outside peeling and chop finely, add to the peas.
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10
Add 2 Tablespoons granulated sugar.
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11
DO NOT ADD SALT until peas are cooked and tender, or they will be HARD.
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12
Bring the peas to a boil and reduce heat to a slow boil or simmer.
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13
Be sure you have and keep plenty of water in the pot, several inches above the peas.
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14
Cover with a lid.
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15
Cook about 1 hour.
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16
Check often to be sure they don't dry out and burn.
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17
Add water as needed.
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18
At the end of 1 hour, add 1 Knorr Chicken or Ham Bouillon Cube to the pot (or both).
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19
Cook another 30 minutes at least, or until the peas are tender and done.
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20
When DONE, add 1/2 teaspoon table salt.
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21
Serve with a bowl of steamed rice (for Hopping John), stewed tomatoes and corn bread.
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22
Serve with a pork dish, as Pork Chops or Pork Tenderloin, and Iced Tea.
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23
ENJOY!
