1 lb. black-eyed peas
8 c. water
1 (16 oz.) can tomatoes
1 c. chopped onions
1 c. chopped celery
1 tsp. salt
2 tsp. chili powder
1/4 tsp. dried basil leaves
1 bay leaf
1 ham hock

Combine peas and water in Dutch oven. Let soak overnight. Or bring to boil; cover; reduce heat and simmer 2 minutes. Let stand 1 hour. Do not drain. Drain tomatoes, reserve liquid. Add tomatoes to peas. Add remaining ingredients. Cover and simmer until peas are tender. Remove bay leaf. Serve over rice.