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TEXAS ZESTY BLACK EYED PEAS 
1 lb. cleaned and sorted dry black eye peas
6 c. cold water
1 whole med. onion, diced
1 whole med. green bell pepper, diced
1/2 of a whole garlic, finely diced
2 smoked ham hocks
3/4 tsp. black pepper (add to taste)
1 level tbsp. table salt (add to taste)
Optional: 1 lg. cooked jalapeno pepper, diced

Put all of above in an electric crockpot. Set on low setting for 6 hours or overnight. Remove bones and skins, scrape fat off skin and put meat and fat back into pot. Cook on low for 1 hour and serve.
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