Two or three smoked ham hocks
Half a pound of dried blackeyed peas, soaked in water for about four hours
One large onion, coarsely chopped
One green pepper, coarsely chopped
Two stalks celery, coarsely chopped
Salt and pepper to taste
Half a teaspoon crushed red pepper flakes
Place ham hocks in a large pot and barely cover with water. Bring to a boil, covered, and simmer until the meat is done—about 90 minutes. Add blackeyed peas, drained, and remaining ingredients. Cook for another hour or so until peas and vegetables are tender. (Peas should not be mushy.) Remove the ham hocks and pull the meat off the bone. Add the meat to the pot. Remove the lid from the pot and reduce the liquid until it is slightly thick.
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