Plain and Simple Black-Eyed Peas

1 pound of dried black-eyed peas

1/2 pound of salt pork

Salt to taste

Wash and pick over peas. In a large sauce pan or Dutch oven, cover peas with about an inch of water. With a sharp knife, make several cuts in the salt pork (almost down to the rind, but do not cut through). Push the salt pork down into the peas.

Cover, bring to a boil, reduce heat and simmer about 1 1/2 hours, or until peas are tender. During cooking, check water level and add more if necessary. Taste and add salt if desired.