These Southern side dishes are very similar to those served in the Ordinary at Michie Tavern, in Charlottesville, Virginia. The traditional meal, presented by servers in traditional period costumes, also includes Colonial Fried Chicken, Michie Tavern Corn Bread, Murphy's Biscuits, Southern Beets, Stewed Tomatoes, Potato Salad, Cole Slaw, and Apple Crisp.

1. Rinse the black-eyed peas thoroughly and strain. Check for small rocks.
   
2. Put the peas and the pork in a stock pot; add enough water to cover.
3. Cook uncovered at a slow boil for 45 minutes to an hour, or until the black-eyed peas are tender.
4. Remove any bone left from ham hock.
5. Gently mix in the seasonings and the butter; serve.

• This recipe yields 4 to 6 servings.
• You can substitute a slice of salt pork for the ham hock.
• For a healthier side dish, omit the pork product and use your favorite butter substitute. I really wouldn't recommend it though; black-eyed peas need pork, and I love real butter!

1. Drain green beans well and set aside.
2. Whisk all remaining ingredients together in a large bowl.
3. Add the green beans to the bowl and stir gently to coat the beans.
   
4. Chill for at least one hour. A longer chill time will give the flavor more time to develop.
5. Before serving, stir again to distribute the marinade.

• This recipe yields 4 to 6 servings.
• Make sure the canned green beans are cut and firm, not mushy.
• For a three bean salad, use 1/3 green beans, 1/3 wax beans, and 1/3 kidney beans.