New Year's food porn, part II

Took me a while to get around to this, but for those of you who started soaking your black-eyed peas yesterday, here are the next steps. Drain most of the water from the peas, add fresh water and turn to high heat. While that's heating up, chop up a sweet onion:

We've been over the difference between Vidalias and other, inferior sweet onions. I would always use Vidalias, but they are out of season, so the sweets I used are from Peru or someplace. If you know where to get Vidalias this time of year, by all means, share. Maui sweet onions are also really good, but I can't get those here, either. So put that chopped-up Peruvian onion in the peas:

Bring that sucker to a full boil:

Cover it, turn it down to a simmer and go about your day's activities for a couple hours. Feel free to return periodically to stir. Starting in about two hours, we will begin sampling for doneness. See you then.