Ham Hocks And Black-Eyed Peas - cooking recipe

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

Preparation

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.