1. Soak black eyed peas in just enough water to cover them for about 2 hours. Drain. Place peas in a stockpot with fresh water just to cover, the ham hock cut into chunks, onions, garlic cloves, salt & pepper & chicken stock. Bring to a boil, turn to low and simmer until peas are softened, not mushy. This can take around an hour or two. Taste and adjust seasonings.
2. Serve with warm corn muffins & freshly grated Parmigiana Reggiano.