1 pound of cleaned and sorted dry black eye peas 6 cups of cold water 1 medium onion, diced 1 medium green bell pepper, diced 1 garlic clove, finely diced 2 smoked ham hocks 3 teaspoons of freshly ground black pepper, or more to taste 1 tablespoon of salt, or more to taste Optional 1 large jalapeño pepper, cooked, diced
Put all of the above in an electric crock pot. Set on LOW setting for 6 hours or overnight. Remove bones and skins, scrape fat off skin and put meat and fat back into pot. Cook on LOW for 1 more hour and serve.
Formatted for MC5 08-12-1999 by Joe Comiskey - joecomiskey@netzero.net Recipe By: Southern U.S. Cuisine
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