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Categories:Viewed: 22 - Published at: 9 years ago
Ingredients
- 3 c. dry black-eyed peas
- 3 lb. ham hocks
- 1 1/4 c. chopped onion
- 1 c. chopped celery
- 1 bay leaf
- 1 tsp. salt
- 1/8 tsp. cayenne pepper
- 10 oz. okra, cut up (2 c.) or 1 (10 oz.) pkg. frozen cut okra
Method
- Place dry peas in a 6 quart kettle or Dutch oven and add 12 cups water.
- Soak as directed.
- Don't drain.
- Stir in ham hocks, onion, celery, bay leaf, salt and cayenne pepper.
- Bring to boiling.
- Reduce heat; cover and simmer until ham hocks are tender and peas are done, about 1 1/2 hours.
