4 dl dry peas
2 l water
1 onion
600 g salted pork shoulder
1 carrot
marjoram or thyme

Soak peas in water overnight. Boil and pick empty peels off. Peel and chop the onion. Add peeled carrot (whole). Add onion, meat and marjoram or thyme. Boil covered for 1 - 1.5 hours, until the meat is done. Discard carrot. Cube meat and put it back. Serve hot with mustard.