Ham Hocks and Black-Eyed Peas
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INGREDIENTS 2 cups dried black-eyed peas
4 cured ham hocks
Salt, to taste
3 pods hot red peppers, crushed
1 medium onion, chopped
1 bay leaf
1 stalk celery, diced
1 clove garlic, minced
1 package frozen okraSoak the peas overnight in lukewarm water. (Or boil for 2 minutes and soak for 1 hour or longer). Drain the peas.
Wash the ham hocks and place in a large pot with cold water and cover. Bring to a boil, and simmer on low heat until the meat is tender.
Remove the ham hocks, discard the bones and skin and return it to the pot. Add the peas and the remaining ingredients, except the okra. Let simmer for 45 minutes or until the peas are tender, but not mushy, and the liquid is almost absorbed. Taste and adjust seasoning to taste.
Put the okra on top of the peas, DO NOT STIR; cover and cook for 10 to 12 minutes over low heat until the okra is tender.