Ham Hocks And Black-Eyed Peas - cooking recipe

Ingredients

1 lb. dried black-eyed peas
water
2 lb. ham hocks
1 (18 oz.) bottle barbecue sauce
2 medium onions, chopped
2 celery stalks, cut into chunks

Preparation

Wash peas; soak in water overnight.
Drain
and rinse peas. In 5-quart Dutch oven, combine peas, 4 cups water and remaining ingredients.
Cover and simmer 5 hours or until peas are tender. Makes 8 to 10 servings.