Instructions: Rinse and carefully sort peas. Put peas and 3 pints cold water in large pot and bring to rapid boil, boil for 2 minutes. Remove pot from heat and let stand 1 hour. Meanwhile in another large pot bring the ham hocks or turkey and 2 quarts water to a boil. Reduce heat and simmer until stock is well-flavored and meat can be easily removed from bone, about an hour. Drain peas and add to meat along with rest of ingredients, continue cooking until beans are done, approximately another hour. Taste for seasoning, add salt and pepper if desired. May be served over rice.

NOTES : Foreman says she needs to watch her cholesterol these days so instead of the ham hocks, she uses smoked turkey legs. What you use is up to you.

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