1 pound black eye peas
6-8 Tblsp Aunt Ruby’s BBQ Sauce
1 large Onion chopped
2 Ham Hocks or 1/4 pound of salt pork
8 Tblsp of Mother’s New England Chili Sauce
4 Cups cooked rice
Soak peas for 8 hours. Rinse peas, add 1-1/2 quarts cold water, BBQ Baste, 1 large chopped onion and ham hocks. Cover and cook on low heat on top of stove or bake in low oven making sure peas have enough water and don’t go dry. When peas are tender remove from heat. Dish hot steamed rice on to plate add black eye peas then top with a few tablespoons of Mother’s Mountain Chili Sauce directly over peas. Serve with Corn bread and a dish of raw carrot and celery sticks, ripe and green olives
