1 c  Dried black beans
1 c  Dried black-eyed peas
1 sm Ham hock
3 c  Chicken stock or water
-or low-sodium chicken broth
Salt; as desired

These are good either by themselves or as an addition to chili base. (See
RECIPE). THE NIGHT BEFORE, cover beans and peas with water and let stand to
soften. Preheat oven to 275F. Combine beans, ham hock, stock or water and
desired salt in a heavy 2-quart ovenproof pot, over medium heat. Cover,
bring to a boil and place in the oven. Check the beans every 30 minutes and
add 1/2 cup more stock each time if all the liquid has been absorbed. Cook
for 1 1/2 hours or until beans are soft.