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Pork Hocks and Black-Eyed Peas

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  • 1 1/2 cups dry black-eyed peas
  • 4 small smoked pork hocks (1 1/2 pounds)
  • 4 cups reduced-sodium chicken broth
  • 1 medium green bell peppers, chopped
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 2 bay leaves
  • 1/4 teaspoon ground red pepper
  • 2 cups sliced okra or 1 (10 ounce) package frozen whole okra, thawed and cut into 1/2-inch slices (optional)


  1. Rinse black-eyed peas; place in a large saucepan.
  2. Add enough water to cover peas by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
  3. Remove from heat. Cover and let stand for 1 hour.
  4. Drain and rinse peas.
  5. In a slow cooker combine the black-eyed peas, pork hocks, broth, sweet pepper, onion, celery, bay leaves, and red pepper.
  6. Cover; cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.
  7. Add okra, if desired.
  8. Cover; let stand for 10 minutes or until okra is tender.
  9. Remove pork hocks.
  10. When cool enough to handle, cut meat off bones; cut meat into bite-size pieces.
  11. Discard bones and bay leaves.
  12. To serve, stir meat into black-eyed pea mixture.