Old Timey Black-eyed Peas

1 (16-oz.) pkg. black-eyed peas, clean peas
3 cups chicken stock (homemade)
2 cups water
2 (8-oz.) smoked ham hocks
1 large onion, chopped
1 celery rib, chopped
2 medium carrots, scraped and diced
1 small jalapeño pepper, seeded and diced
1 tsp. salt
1 tsp. pepper

Place peas in a dutch oven, add water to cove 2" above peas. Bring to a boil , boil 1 minute. cover and remove from heat, let stand 1 hour. Drain, set aside.

Bring stock, 2 cups water and ham hocks to a boil in the Dutch oven over medium-high heat. Cover, reduce heat and cook 1 hour. Add peas and sautéed onions and remaining ingredients, cook covered 45 minutes to 1 hour or until peas are tender, stirring occasionally.

Makes 6-8 servings.

These are good served on a bed of cooked rice or a side dish, a meat with Southern cornbread cook in a cast iron skillet.