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Black-eyed Peas and Ham Hocks

2 lb Smoked ham hocks; cut into 2-inch slices
1/2 lb Dried black-eyed peas; soaked for 4 hours & drained
2 Stalks celery; chopped
1 Yellow onion; peeled, chopped
1 Green bell pepper; chopped
1/2 ts Crushed red pepper flakes; or to taste
Salt & pepper to taste (be careful with the salt; the ham hocks are already salty)


Place the ham hocks in a covered kettle and add just enough water to barely cover. Cover with the lid and bring to a boil. Simmer for 2 hours, or until tender. Add the peas, drained, along with the remaining ingredients. Careful with the salt! Cook, covered, until the peas are tender, about 45 minutes.

You may wish to remove the lid and reduce some of the juices before serving.

This dish offers soup, meat, and sustenance. Add a salad and some rolls and enjoy.


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