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Rinse peas and pick over, removing any small stones
or foreign
particles. Cover with cold water in a large pot,
bring to a boil for
a minute, remove from heat cover and let sit for
one hour.
In a large skillet, saute the salt pork to render
fat, add onion and
garlic and cook until onion is soft, about 5-6
minutes. Add the onion
mixture along with the ham bone and seasonings
to the pot with the
peas. Add enough water to cover the ingredients
and bring to a
simmer. Cover and cook for about 1- 1 1/2 hours
or until black eyed
peas are tender but not mushy. Season with salt
and pepper to taste.
Serve over hot cooked rice.
