3 c. dried black-eyed peas (1 lb. pkg.)
6 c. water
3 lbs. 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 and 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. Remove ham hocks and bay leaves. Cut ham from hocks and chop, return to peas.

Makes 12-16 servings.