2 c. dried black-eyed peas
2 smoked ham hocks
2 quarts water
2 c. thinly sliced onion
1 c. chopped celery
2 cloves garlic, minced
1/2 tsp. crushed red pepper
1/2 tsp. salt

Soak peas overnight in enough water to cover; drain. In large pot, combine hocks, water, onion, celery and seasonings. Cover; bring to boil. Reduce heat; simmer 30 minutes. Add peas; cover. Cook, stirring occasionally over low heat 1 1/2 hours or until peas are tender. Garnish with green onion slices, if desired. Yield: 8 servings.