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Print this Recipe    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.

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