Recipe - Texas Zesty Black Eyed Peas

1 pound Dry black eye peas; cleaned
and sorted
6 cup Cold water
1 Onion; minced
1 Green bell pepper; minced
One half Garlic; finely minced
2 Smoked ham hocks
Three fourths teaspoon Black pepper (add to taste)
1 tablespoon Salt to taste
1 lg Cooked minced jalapeno;
optional

Put all of above in an electric crockpot. Set on low setting for 6 hours or
overnight. Remove bones and skins, scrape fat off skin and put meat and fat
back into pot. Cook on low for 1 hour and serve.
Posted to recipeludigest Volume 01 Number 282 by James and Susan Kirkland
kirkland@gj.net on Nov 21, 1997