Pork Hocks and Black-Eyed Peas recipe

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.

To serve, stir meat into black-eyed pea mixture.