3 rounded c. of dried black-eyed peas
Ham bone with meat or ham hocks
3 c. celery, chopped
3 c. onions, chopped
3 c. carrots, sliced
2 lbs. smoked sausage
2 tbsp. chili powder

Cook peas in 3 quarts of water with ham bone until peas are soft. (No need to soak peas.) Discard bone. Add celery, onions and carrots. Cook for another hour. Add diced, smoked sausage and cook 30 minutes. Add chili powder. If needed, add more water, salt, or black pepper to taste. Serve with cornbread. Makes about 1 gallon.