Instructions: Pick over peas for stones, rinse, and cover peas with cold water. Bring to a boil, boil 1 minute, remove, and cover pan. Let sit for 1 hour. Saute salt pork until golden brown to release fat, add onion and garlic, and saute until onion is somewhat softened. Add the pork and onion mixture to the peas, along with the ham, ham bone, and seasonings, adding enough water to cover. Bring to a simmer, cover, and simmer gently until peas are tender but not mushed, 1 to 2 hours.

Taste for seasoning and adjust. Cook rice separately. Mound rice on a platter and surround with peas.

Serves 6 to 8.
The black-eyed pea, also known as the cow pea, is thought to have originated in North Africa, where it has been eaten for centuries. It may have been introduced into India as long as 3,000 years ago, and was also a staple of Greek and Roman diets. The peas were probably introduced to the New World by Spanish explorers and African slaves, and have become a common food in the southern United States, where they are available dried, fresh, canned, and frozen. The flavorful peas are used to make soups, salads, fritters, and casseroles; they can also be pureed or sprouted. One of the more popular ways of cooking black-eyed peas is the dish called "Hoppin John", a traditional African-American dish served on New Years day for good luck. There are almost as many theories as to how Hoppin John got its name as there are ways to cook the dish. One story attributes the name to the custom of inviting guests to eat with, "Hop in, John." Another suggestion is that it is derived from an old ritual on New Years Day in which the children of the house hopped once around the table before eating the dish. Whatever its origin, it was definitely a staple for many in the early South, and remains an important dish today.

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