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

Wash and sort peas, place in a large pot and cover with water 2" above peas. Let soak overnight. Drain peas. Add 6 cups water and next 5 ingredients. Bring to a boil. Cover, reduce heat and simmer 45 minutes, stirring occasionally. Add tomatoes and simmer an additional 15 minutes until tender. Remove bay leaves. Serve warm.