Ingredients:

1 1/4 cups (8 oz) dried black eyed pease, picked over
3 slices of bacon
2 pounds, meaty county style pork ribs, shoulder or ham
1/4 tsp black pepper
1/8 tsp ground cinnamon
1 tsp salt
2 dried ancho chilies
1 medium onion, chopped
6 garlic cloves, chopped
1 cinnamon stick
1 small dried red chili
1 tsp tomato paste

Cover the black eyed peas with 4 inches of water and allow to soak overnight. In a medium saucepan, cook the bacon over moderate heat unti the bacon is crisp. Remove the bacon and reserve for another use.

Season the pork ribs allover with pepper, ground cinnamon and 1/4 tsp salt. Heat the bacon fat over moderately high heat. Working in batches, if using ribs, brown the pork well, turning once, about 4 minutes per side; transfer to plate.

Meanwhile, place a small skillet over high heat to warm for about 30 seconds. Add the ancho chilies and toast, turning once, until blistered and puffed, about 30 seconds per side. Pull off and discard stems, shake out the seeds and coarsely chop the chilies.

Drain the fat from the saucepan. Drain the black eyed peas and add to the now emptied pan. Add the onion, garlic, ancho chili, cinnamon stick, dried red chili, pork and 4 cups of cold water. Bring to boil over high heat. Reduce the heat to low and simmer, skimming and stirring occasionally until the peas are tender, about 1 hour. Transfer the pork to a platter. If not using ribs, cut the pork into thick slices. Stir the tomatoe paste into the peas and season with the remaining 3/4 tsp salt, to taste. Spoon the peas around the pork and serve.