3 c. dry black-eyed peas
3 lbs. smoked ham hocks
1-1/4 c. chopped onions
1 c. chopped green pepper
2 bay leaves
1 tsp. salt
1 (16 oz.) can stewed tomatoes, undrained

Place dry peas in a 6-quart Dutch oven. Add 12 cups water. Soak beans in the water overnight. Stir in ham hocks, onion, bay leaves, salt and tomatoes. Bring to a 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.