1 lb dried black-eyed peas (soak overnight covered in water)
4 cups water
2 tsp salt
1/4 tsp freshly ground black peppr
1 large yellow onion, chopped
2 stalks celery, chopped
2 ham hocks
Drain the soaked black-eyed peas and place in the crockpot or slow cooker. Top the beans with the ham hocks. Cover with the water and add the salt, pepper, onion, and celery. Place the lid on the cooker and cook on high 1 to 2 hours then lower heat to low and cook for 8 hours.
NOTE: Delicous served with hot (brown for health reasons) rice and cornbread!