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Ingredients
1 1/2 Cups dry black-eyed peas
1 1/2 Pounds smoked ham hocks
4 Cups chicken broth
1 Medium green sweet pepper, chopped
1 Medium onion, chopped
1 Celery stalk, chopped
2 Bay leaves
1/4 Teaspoon ground red pepper
Instructions
Rinse black-eyed peas and place in a large saucepan. Add enough water to cover peas by 2". Bring to a boil; reduce heat and simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse peas.
In a 5 quart crockpot combine the 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.
Remove pork hocks. When cool enough to handle, cut meat from bones, then into bite sized pieces. Discard bones and bay leaves. Stir meat into black-eyed pea mixture and serve.