• 1 1/2 C. dry black-eyed peas
  • 2 C. sliced okra or 1 (10 oz.) pkg. frozen whole okra,
  • 4 small smoked pork hocks (1 1/2 lb.)
  • 4 C. reduced-sodium chicken broth
  • 1 medium green bell peppers, chopped
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 2 bay leaves
  • 1/4 tsp. ground red pepper


Rinse black-eyed peas; place in a large saucepan. Add
enough water to cover peas by 2 inches. 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 crockpot combine the black-eyed peas, pork hocks,
broth, sweet pepper, onion, celery, bay leaves, and
red pepper. Cover; cook on LOW for 8 to 10 hours or on
HIGH for 4 to 5 hours.

Add okra, if desired. 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.