1smoked ham hockcan substitute 1/4 lb salt pork, or 1/4 lb leftover ham*
1Tbspbacon greasecan substitute olive oil
1/4tspground black pepper
fresh parsley for garnishoptional
Add bacon grease or olive oil to a medium-size saucepan over medium-low heat. Once the pan is hot, add the onion and saute for about 6-7 minutes. Add the garlic and saute for another minute. Watch the garlic carefully to make sure it doesn't burn.
Add the ham hock or whatever pork product you are using, the peas, water, kosher salt, and pepper. Add more water if necessary to cover the peas by at least an inch and turn the heat up until the peas come to a boil.
Reduce the heat to low and let the peas simmer for about 20-25 minutes. Taste a few to check for seasoning and to see if they are done. If not continue cooking for a few more minutes. The fresher the peas are, and the smaller they are, the less time they will need to cook.
Garnish with fresh parsley if desired and serve immediately!
You can substitute salt pork or leftover ham for the ham hock. If you don't want to use pork, you can substitute a package of dry ham flavored concentrate made by Goya for the pork products.