1 1/2 cups dry black-eyed peas
4 small smoked pork hocks (1 1/2 lbs.)
4 cups reduced-sodium chicken broth
1 med. green sweet pepper, chopped
1 med. onion, chopped
1 stalk celery, chopped
2 bay leaves
1/4 tsp. ground red pepper
2 cups sliced okra or one 10 oz. pkg. frozen whole okra, thawed and cut into 1/2″ slices

Rinse black-eyed peas; place in a large saucepan. Add enough water to cover peas by 2″. Bring to boiling; reduce heat.
Simmer, uncovered, for 10 minutes. Remove from heat.  Cover and let stand for 1 hour.  Drain and rinse peas.

In a 3 1/2 to 5 quart crock-pot combine the black-eyed peas, pork hocks, broth, sweet pepper, onion, celery, bay leaves, and red pepper.  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 or until okra is tender. Remove pork hocks. When cool enough to handle, cut meat off bones; cut meat into bite-size pieces.  Discard bones and bay leaves. To serve, stir meat into black-eyed pea mixture.

This entry was posted on Saturday, September 6th, 2008 at 1:52 pm and is filed under Comfort Food, Country Recipes, Crock Pot Recipes, Easy Recipes, My Country Kitchen. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.