3 c. dry black-eyed peas
3 lb. smoked ham hocks (10 small)
1 1/4 c. chopped onion
1 c. chopped celery
1 bay leaf
1 tsp. salt
1/8 tsp. cayenne
1 (10 oz.) pkg. frozen cut okra

Rinse black-eyed peas. Place in 6-quart Dutch oven. Add 12 cups water and soak overnight. Stir in ham hocks, onion, celery, bay leaf, salt and cayenne. Bring to boil. Cover; reduce heat and simmer until ham hocks are tender and beans are done (about 1 1/2 hours). Stir in okra. Cook until okra is tender (about 10 minutes). Remove bay leaf. Season to taste.