3 c. black eyed peas
3 lbs. smoked ham hocks
1 1/4 c. chopped onion
2 bay leaves
1 tsp. salt
1 (16 oz.) can stewed tomatoes

Place dry peas in a 6 quart Dutch oven, add 12 cups water. Soak beans in water overnight. Stir in ham hocks, onions and bay leaves, salt and tomatoes. Bring to boil. Reduce heat, cover and simmer until ham and beans are tender, about 1 1/2 hours. Season to taste. Remove bay leaves before serving. Makes 6 servings.