3 c. dried black-eyed peas
6 c. water
3 lb. smoked ham hocks
1 1/4 c. chopped onion
1 c. chopped green pepper
2 bay leaves
1 tsp. salt
1 (16 oz.) can stewed tomatoes, chopped

Sort and wash peas; place in a large Dutch oven. Cover with water 2 inches above peas; let soak 8 hours. Drain peas, and return to Dutch oven. Add 6 cups water and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 45 minutes, stirring occasionally. Add tomatoes; cover and simmer an additional 15 minutes or until peas are tender. Remove ham hocks and bay leaves. Cut ham from ham hocks, and chopped; return to peas.

Serves 12-16.