Ingredients:

1 1/2 cups dry black-eyed peas
4 small smoked pork hocks (1 1/2 lbs.)
4 cups reduced-sodium chicken broth
1 med. green sweet pepper, chopped
1 med. onion, chopped
1 stalk celery, chopped
2 bay leaves
1/4 tsp. ground red pepper
2 cups sliced okras or one 10 oz. pkg. frozen whole okra, thawed and cut into 1/2′ slices

Directions:

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

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

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 hocks.When cool enough to handle, cut meat off bones; cut meat into bite-size pieces.Discard bones and bay leaves. To serve stir meat into black-eyed pea mixture.