Ham Hocks And Black-Eyed Peas - cooking recipe

Ingredients

1 lb. dried black-eyed peas
1 green bell pepper, chopped
1 red bell pepper, chopped
1 onion, chopped
1 celery rib, chopped
3 c. water
2 c. packed chopped collard greens
3 lb. smoked ham hocks

Preparation

In a large flameproof casserole, combine all ingredients except ham hocks and heat to boiling, stirring occasionally. Place ham hocks on top of mixture and reduce heat to low.
Cover and simmer 2 to 2 1/2 hours, or until beans and ham hocks are tender.
Cooking time:
2 to 2 1/2 hours.
Serves 6.