Ingredients

• 1 lb dried black-eyed peas
• 2 tablespoons vegetable oil
• 1 large onion, peeled and finely chopped
• 2 -3 large garlic cloves, minced
• 1 teaspoon oregano
• 5 cups chicken stock
• 1 -2 lb smoked pork shanks or 1 -2 lb smoked ham hock
• 8 cups hot cooked rice

Instructions

1. Soak peas overnight with water to cover by 2 inches. Drain and set aside.

2. In large Dutch oven, saute' onion and garlic in oil until onion is transparent. Add peas, oregano, chicken stock, and pork.

3. Bring to a boil; lower heat, cover and cook slowly until peas are tender, about 30-40 minutes (I usually cook mine about an hour), adding additional liquid if needed.

4. Remove shanks/hocks, setting aside until cool enough to handle; pick meat from bones and add it back to the peas (discard skin, fat, and bones). Add salt to taste.

5. Serve over rice.