Pork Hocks and Black-eyed Peas
1 1/2 cups dry black-eyed pease
4 small smoked ham hocks (1 1/2 pounds)
4 cups reduced-sodium chicken broth
1 medium green sweet pepper, chopped
1 medium onion, chopped
1 stalk celery, chopped
2 bay leaves
1/4 teaspoon ground red pepper
2 cups sliced okra or 10-oz package frozen okra, thawed and sliced
Rinse black-eyed peas, place in a large saucepan. Add enough water
to cover peas by 2 inches. Bring to boil; reduce heat. Simmer,
uncovered for 10 minutes. Remove from heat. Cover and let stand
for 1 hour. Drain and rinse peas.
In 3 1/2, 4, or 5 quart crockery cooker, combine the black-eyed
peas, pork hock, broth, sweet pepper, onion, celery, bay leaves,
and red pepper. You may want to add a bay leaf and some garlic.
Cover; cook on low-heat setting for 8-10 hours or on high-heat
setting for 4-5 hours. Add okra. Cover; let stand for 10 minutes.
Add okra. Cover; let stand for 10 minutes or until okra is tender.
Remove pork hock. When cool enough to handle, cut meat off bones;
cut meat into bite-sized pieces. Discard bones and bay leaves.
To serve, stir meat into black-eyed pea mixture.