1lbdried black-eyed peassoak overnight covered in water
1/4tspfreshly ground black pepper
1large yellow onionchopped
Drain the soaked black-eyed peas and place in the crock-pot or slow cooker. Top the beans with the ham hocks. Cover with the water and add the salt, pepper, onion, and celery. Place the lid on the cooker and cook on high 1 to 2 hours then lower heat to low and cook for 8 hours.
NOTE: Delicious served with hot (brown for health reasons) rice and cornbread!