Black-Eyed Peas Cassoulet

1 lb. dried black-eyed peas
1 very small fresh pork shoulder
12 small white onions
2 cloves garlic, diced
1 tsp. beef soup base & 1 cup water OR 1 cup beef broth
1 cup white wine
2 Tbsp. soy sauce
1 bay leaf
1/2 tsp. thyme
1/2 tsp. pepper
2 tsp. fresh parsley, chopped

Rinse & sort beans. Cover with water & soak overnight, OR bring to a boil for 5 minutes, remove from heat, cover & let rest for 1 hour. Drain, rinse & cover peas with water. Bring to a boil, cover & simmer 30 minutes. Drain. Place pork in bottom of large casserole or dutch oven & bake in 450-degree F oven for 30 minutes. Add peas, onions, garlic, beef broth, wine, soy sauce, bay leaf, thyme, pepper & parsley. Cover & bake in 350-degree F oven for 3 hours, or until tender. Serves 6.