2 lbs. smoked ham hocks, cut into 2" slices
1/2 lb. black eyed peas, soaked 4 hours
2 stalks celery, sliced
1 yellow onion, peeled & chopped
1 bell pepper, seeded & chopped
1/2 tsp. crushed red pepper flakes
Salt & pepper to taste

Place ham hocks in kettle and add water to barely cover. Cover and simmer 2 hours. Add peas and rest of ingredients and cook covered until peas are tender. Add a salad and rolls for a full dinner.

NOTE: If you are watching fat intake, substitute lean cubed ham in place of ham hocks.