Ham Hocks And Black Eyed Peas
|Dry black eyed peas||3 Cup (48 tbs)|
|Ham hocks||3 Pound|
|Chopped onion||1 1⁄4 Cup (20 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Okra/One 10-ounce package frozen cut okra||10 Ounce, cut up (2 cups)|
Place dry black-eyed peas in a 6-quart kettle or Dutch oven and add 12 cups water.
Do not drain.
Stir in ham hocks, onion, celery, bay leaf, salt, and cayenne.
Bring to boil.
Reduce heat; cover and simmer till ham hocks are tender and peas are done, for about 1 1/2 hours.
Stir in fresh or frozen okra; cook till okra is very tender, 10 to 15 minutes.
Remove bay leaf.
Season to taste with salt and pepper.