Down-Home Black-Eyed Peas

Ingredients

• 3 cups dry black-eyed peas
• 12 cups water
• 3 pounds smoked ham hocks
• 1 1/4 cups chopped onion
• 1 cup chopped celery
• 1 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 bay leaf
• 1 (10 ounce) package frozen sliced okra, thawed

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the dry black-eyed peas and pick out any debris or broken peas.

2. Place the peas, water, smoked ham hocks, bay leaf, onion and celery in a large stockpot and bring to a boil over high heat.

3. Reduce the heat to a steady simmer, partly cover, and cook for about 60 minutes, stirring occasionally, until the peas are tender.

4. Remove the ham hocks and set aside to cool slightly. Pull the meat off the bones, discard the skin, fat and bones, and return the meat to the pot.

5. Stir in the salt and cayenne pepper, then add the thawed sliced okra and simmer uncovered for about 20 minutes, until the okra is tender.

6. Discard the bay leaf, taste, and adjust seasoning before serving hot.