"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
1 and 1/2 cup of black-eyed peas 2 ham hocks salt to taste
Wash and soak peas overnight. Bring ham hocks in water to a boil. Cook about 30 minutes. Drain the peas from the soak. Add to ham hocks with enough water to cover peas. Add salt. Bring to a boil, reduce heat to a simmer. Cook about 45 minutes or until peas are tender.
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