1 1/2 cups dry black-eyed peas
4 small smoked pork hocks (1 1/2 pounds)
4 cups reduced-sodium chicken broth
1 medium green bell peppers, chopped
1 medium onion, chopped
1 stalk celery, chopped
2 bay leaves
1/4 teaspoon ground red pepper
2 cups sliced okra or 1 (10 ounce) package frozen whole okra,
thawed and cut into 1/2-inch slices (optional)
Rinse black-eyed peas; place in a large saucepan. Add enough water to cover
peas by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
Remove from heat. Cover and let stand for 1 hour. Drain and rinse peas.
In a crock pot combine the black-eyed peas, pork hocks, broth, sweet pepper,
onion, celery, bay leaves, and red pepper. Cover; cook on LOW for 8 to 10 hours
or on HIGH for 4 to 5 hours.
Add okra, if desired. Cover; let stand for 10 minutes or until okra is tender.
Remove pork hocks. When cool enough to handle, cut meat off bones; cut meat
into bite-size pieces. Discard bones and bay leaves.
