Michelle's Black-eyed Peas

Ingredients

• 16 ounce black-eyed peas dried
• 2 medium carrots diced
• 1 rib celery chopped
• 1 small jalapeno diced seeded
• 3 cups chicken broth low-sodium
• 1 large onion chopped
• 1 teaspoon pepper 
• 1 teaspoon salt 
• 16 ounce ham hocks smoked
• 2 cups water 

Equipment

• dutch oven

Directions

1. Place peas in a Dutch oven; add water to cover 2 inches above peas. Bring to a boil; boil 1 minute. Cover, remove from heat, and let stand 1 hour.
2. Drain peas, and set aside.
3. Bring broth, 2 cups water, and ham hocks to a boil in the Dutch oven over medium-high heat. Cover, reduce heat, and cook 1 hour.
4. Add peas, onion, and remaining ingredients; cook, covered, 45 minutes to 1 hour or until peas are tender, stirring occasionally.