Ingredients

　　3 quarts (12 cups) water

　　1 pound dried or frozen blackeyed peas

　　1 cup cubed cooked ham (not sugar-cured)

　　1 medium yellow onion, chopped

　　2 large stalks celery, chopped

　　2 cloves garlic, peeled

　　2 bay leaves

　　1/2 teaspoon dried oregano

　　1/2 teaspoon dried basil

　　1/2 teaspoon ground black pepper

　　3 dashes Tabasco or other hot sauce (or more to taste)

　　Salt to taste

　　Pour the water into a Dutch oven. Add the peas, ham, onion, celery, garlic, bay leaves, oregano, basil, and pepper. Bring to a boil over high heat. Reduce the heat to medium, and simmer, uncovered, for about 2 hours, until the peas are tender. Drain excess liquid, if any. Remove and discard the bay leaves, stir in the hot sauce, and salt to taste.

　　Cooks' Note

　　If frozen peas are used, thaw before beginning this recipe. For “instant” blackeyed peas, substitute 2 cans of cooked peas; eliminate the water and bay leaves from the recipe above, and cook, covered, for 30 minutes.

　　Sugar Busters! Quick & Easy Cookbook