Instructions: Wash and pick over peas and soak overnight. In the morning discard tiny floating peas and drain. Add stock and simmer 1 1/2 hours.

Meanwhile sweat onion, carrot and celery in lard until soft. Add vegetables and hock to the peas and continue to simmer 1 hour. Taste for salt and pepper.

This recipe yields 6 to 8 servings.

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