Name: Pork Hocks and Black eyed Peas
Ingredients: 1 1/2 cup dry black-eyed pease; 4 small smoked ham hocks (1 1/2 pounds); 4 cup 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 cup sliced okra or 10-oz package frozen okra, thawed and sliced

Pork Hocks and Black eyed Peas

Cooking MethodSlow Cooker

Ingredients

1 1/2 cup 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

Instructions

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.