Black-Eyed Peas

• 2 16 oz pkg. dried black-eyed peas
• 12 cups water
• 6 cups chicken stock
• 6 cups water
• 4 cooked smoked pork hocks (about 2 lb. total)
• 3 stalks celery sliced (1-1/2 cups)
• 1 large onion chopped
• 1 red pepper chopped
• 5 cloves fresh garlic, halved
• 2 tbsp dried oregano
• 1 pinch pepper flakes
• 1/2 tsp sea salt

1. 1. Rinse peas well; remove blemished peas. In an 8 to 10 quart stock pot combine peas and 12 cups water.
2. Bring to boiling, reduce heat. Simmer uncovered 2 minutes. Remove from heat. Cover, let stand 1 hour. Drain and rinse beans.
3. 2. Return peas to stock pot, add broth and 6 cups water. Bring to boiling, reduce heat. Simmer, covered for 45 minutes.
4. 3. Meanwhile, in large skillet brown pork on all sides for 4 to 5 minutes to release juices. Add celery, onion, sweet pepper, garlic, oregano, pepper flakes and salt. Cook and stir 5 to7 minutes or just until veggies are tender.
5. 4. Using tongs, carefully place cooked pork hocks beneath simmering peas; add celery mixture to peas. Cook, covered, 30 minutes or until peas are tender, stirring occasionally. Remove hocks to cutting board, cool slightly. Cut meat from bones, discard bones. Chop meat and return to pea mixture. Serve peas with collards.
6. 5. Chill any remaining pea mixture in a covered storage container in the fridge up to 3 days. Reheat in saucepan or place any remaining pea mixture in the freezer. Will keep up to 3 minths.

blackeyed peas, water, chicken stock, water, pork, stalks celery, onion, red pepper, garlic, oregano, pepper, salt

Taken from www.epicurious.com/recipes/member/views/black-eyed-peas-50118272 (may not work)