Crockpot: Blackeyed Peas by Recipe Cottage

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	Blackeyed Peas

		Ham Hocks and Blackeyed Peas 1 pound blackeyed peas 1 yellow onion 2 bay leaves Pepper Salt Water 1 pound of frozen sliced okra 2 hocks, fresh or smoked Blanch hocks to remove some of the salt before adding to pot if you like. Soak peas overnight, and then put the peas, diced onion and hocks in a crock pot and fill with water. Add a couple of bay leaves. Add some salt and pepper. I like to use a crock pot and cook for 6-8 hours overnight whatever. When they have about 1.5 to 2 hours left add the okra and stir in. The okra is the thickening agent and the idea is that it should disintegrate, so use the sliced kind to speed the process. You can experiment with other spices if you want. I usually put a little hot sauce in mine. You must, however, serve with corn bread use Jiffy* if you like it sweet. The hocks are great; eat skin and all. The juice that is left over is called pot-liquor and is very good. Slices of fresh pepper and vinegar are also good to add at serving.