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1 1/2 C. dry black-eyed peas
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
2 C. sliced okra or 1 (10 oz.) pkg. frozen whole okra, thawed and cut into 1/2-inch slices (optional)
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 crock pot 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.