Black-eyed peas with ham hock

Dice the onion.

Cook the onion in the pot; it need not be fully soft at this stage.

Add the garlic.

Add the ham hock and about four cups of water; use as little water as possible, since more can be added later.

Bring to a boil on high heat, then reduce the heat, cover and cook for an hour.

After an hour the ham hock is nearly soft enough to pull apart; leave it in.

Add the black-eyed peas, unsoaked; fresh beans need no soaking.

Season with cumin, the mushroom seasoning blend, onion powder, garlic powder and crushed red pepper, by eye.

Bring to a rapid boil, then reduce to a bare simmer or just below for a creamier interior.

Lower the heat all the way, cover and let it bubble; check after an hour, likely about two hours in all.

After about half an hour, add a little more water if needed, a little at a time.

When the beans are nearly done, if there is too much liquid, uncover and let water evaporate, about 15 minutes.

Remove the ham hock bones and shred the meat back into the beans.

Smash a few beans against the side of the pan and stir to thicken.

Serve with rice, and vinegar on a portion if wanted.