Chili Beans

1 c Dried black-eyed peas

1 sm Ham hock

3 c Chicken stock or water

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.