Pick through black eyed peas and remove any discolored or bad looking peas.

Place the cleaned peas in a large bowl with a tight-fitting cover.

Add enough water to cover the peas with about 2 inches extra for soaking.

Place the cover on the bowl and let it sit on your counter overnight (approximately 8 hours).

In the morning, pour the peas and the soaking water into your cooking pot.

Add more water if necessary to ensure the peas are well covered.

Bring to a simmer.

Add the diced onion, bell pepper, celery, and sliced garlic to the pot.

Incorporate the pickled pork and Cajun seasoning into the mixture.

Cook over very low heat for several hours (at least 3 hours), stirring occasionally to prevent sticking.

Stir the peas at least once every 30 minutes, ensuring they are not sticking to the pan.

Smash some of the peas against the side of the pan to break them down, creating a thicker gravy.

Continue cooking until the peas are soft enough to your liking.

Serve the black-eyed peas over hot cooked rice.

Enjoy with cornbread and smothered cabbage.