1 package black eyed peas
1 tbsp oil
1 medium onion, diced
1 stalk celery, diced
Ham hocks or any other meat for seasoning (optional)
1 chicken bouillon cube
Salt and pepper to taste
Rinse the dried beans with looking for any foreign objects. Add the oil, onion, and celery to a large pot. Sauté the vegetables for about 2 minutes. Add the ham hocks, beans, bouillon cube, and water to cover the beans about 3-4 inches. Cover and cook on medium low heat for about 3 hours. Add salt and pepper to taste.
Tip: For heat, add jalapeno and or red crushed pepper.