Traditional Southern Blackeyed Peas
By Chef Debbi Dubbs


1 Maui Onions chopped fine
1 clove Organic Garlic minced fine
1 Ham Hock or 1/4 cup Bacon or Ham chopped
1 tablespoon Olive Oil
1 container Blackeyed Peas (about 1 1/2 cups) rinsed and drained
1 teaspoon Pepper
1 1/2 cup Water
Tabasco Sauce or Dried Cayenne Chile to taste (optional)


In a 3 quart saucepan, heat olive oil and sauté onion and garlic until translucent.

Add ham hock, blackeyed peas, pepper and water.

Cover saucepan with lid and simmer for 30 minutes.