Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  dry black-eyed pease
  4              small  smoked ham hocks -- (1 1/2 pounds)
  4               cups  reduced-sodium chicken broth
  1             medium  green sweet pepper -- 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-oz package frozen
                        okra -- thawed and cut into
     1/2          inch  slices

Preparation:

1. Rinse black-eyed peas, place in a large saucepan. Add enough water to cover peas by 2 inches. Bring to boil; reduce heat. Simmer, uncovered for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse peas.

2. In 3 1/2, 4, or 5 quart crockery cooker, combine the black-eyed peas, pork hock, broth, sweet pepper, onion, celery, bay leaves, and red pepper.

3. Cover; cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours. Add okra. Cover; let stand for 10 minutes or until okra is tender. Remove pork hock. When cool enough to handle, cut meat off bones; cut meat into bite-sized pieces. Discard bones and bay leaves. To serve, stir meat into black-eyed pea mixture.

Nutritional Information:

407 Calories (kcal); 29g Total Fat; (64% calories from fat); 34g Protein; 2g Carbohydrate; 160mg Cholesterol; 100mg Sodium