1 pkg. black-eyed peas (16 oz.)
Water to cover
2 smoked ham hocks
1 diced onion
1-2 red peppers (if using dried chiltepius maybe 1 is enough)
2 c. cooked rice
1 bay leaf
1/2 c. diced celery
Salt & pepper to taste

Soak dried peas overnight. Cook with ham hocks, pepper pods and other seasonings. Simmer at least 2 hours, or until peas are tender and liquid is low. Remove ham hocks, trim off meat and discard bones. Return meat to kettle and fold in rice. Continue simmering, uncovered, until all liquid is absorbed. Serve with green salad and rolls.