Down-Home Black-Eyed Peas

Instructions

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1. 1 Pick over peas, rinse, and place in a large Dutch oven or soup pot with water; bring to a boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour.
2. 2 Stir in ham hocks, onion, celery, salt, cayenne pepper, and bay leaf; bring to a boil, cover the pot, and simmer until ham hocks are tender, about 1 ½ hours.
3. 3 Stir in okra and simmer until tender, 10 to 15 minutes. Remove and discard bay leaf before serving.