Spicy Ham Hocks And Black-Eyed Peas

• 1 (16 ounce) package dried black-eyed peas
• 3 cups low sodium chicken broth
• 2 cups water
• 1 lb smoked ham hock
• 1 large onion, chopped
• 2 celery ribs, chopped
• 2 carrots, diced
• 1 -3 jalapeno pepper, seeded and minced
• 1 teaspoon salt
• 1 teaspoon black pepper

1. Place black-eyed peas in a large deep pan.
2. Cover with enough water to be about 2-inches deep over peas.
3. Bring to a boil, boil 3 minutes, then remove from heat.
4. Cover and allow to sit for 1 hour.
5. Drain water off of black-eyed peas.
6. Add the broth, 2 cups of water, ham hocks, onions, celery, carrots, jalapenos, salt and pepper to the black-eyed peas and bring to a boil.
7. Reduce heat and cook, covered, for about 1 hour, or until black-eyed peas are tender, stirring occasionally.

blackeyed peas, chicken broth, water, hock, onion, celery, carrots, pepper, salt, black pepper

Taken from www.food.com/recipe/spicy-ham-hocks-and-black-eyed-peas-83149 (may not work)