*1 lb dried peas (soak overnight)
*1 chopped onion (or more if you like onions)
*meat (I use a whole "smoked" Boston Butt but a roast will work)
*salt & pepper (get a spoon & figure out how much)
*hot sauce (bout 1/2 a bottle unless you've got the quart size)
*1 qt diced tomatoes
*ground mustard
*garlic
*jalapenos and juice
*ginger (yep, ginger, got to add ginger & enough so you can taste it)
the ginger adds a lot to the flavor, add enough that you can tell it's in there...
Soak peas overnight then drain & rinse.
Chop up an onion or two.
Put it in a big pot & cover with water (you can add more water later if needed)
then start adding the spices.
I just add big chunks of meat. It's already tender from being smoked for 8 hours, by the time it cooks in the soup for 3 or 4 hours, it just falls apart.
After it cooks a couple of hours, do a lot of tasting & add salt, pepper & spice as needed. Let it simmer for 3 or 4 hours total.
It makes a butt-load, I usually double everything and put a lot in the freezer.
Add corn bread and you're done
