4-4 ½poundsham hocks(shanks or ham bone with some meat still on it may also be used)
6-8cupswater(depends on method)
1mediumchopped onions
3largegarlic cloves
2bay leaves
1cupchopped green bell pepper(optional)
1cupchopped celery(optional)
Instructions
Soak dried black eyed peas overnight per package directions (or follow package directions for quick soak). Drain and rinse.The no soak method: you can cook dry beans in the pressure cooker if you want to skip the soaking stage. Read the important note in step 6.
STOVE TOP:In a large stock pot add all ingredients using 8 cups of water. Bring to boil and reduce to simmer. Stir about every ½ hour. Cook until black-eyed peas are tender, about 2 ½ to 3 hours. Add additional water if needed.
SLOW COOKER:In a 5-6 quart slow cooker, add all ingredients using 8 cups of water. Cook on low for 6-8 hours, high for 3-4 hours.
PRESSURE COOKER:Add all ingredients using 6 cups of water and soaked or unsoaked beans to a pressure cooker. Bring to high pressure and cook for 10 minutes. If you did not presoak the dried beans, turn the cooker off and wait another 10 minutes before releasing the remaining pressure. For presoaked beans: do a quick release of the steam. If beans are not as soft as you'd like, add some more water if needed and finishing cooking on high heat (called sauté mode in most electric pressure cookers). Or you can reseal and cook another 2-3 minutes on high pressure doing a quick release.
ALL COOKING METHODS:Remove and discard bay leaves. Remove meat from bones and chop, add to beans and serve with cornbread.
Notes
NOTE! Cooking times are estimate. Variations can be expected because of altitude, type and size of cookers used, starting temperature of ingredients, etc.