How do you cook southern black eye peas?

• 1 pound dried black-eyed peas, sorted and rinsed

• 6 cups water

• 1 ham hock (optional)

• 1/2 cup chopped onion

• 1/2 cup chopped celery

• 1/2 cup chopped green bell pepper

• 1 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 teaspoon cayenne pepper

• 1 bay leaf

Instructions:

1. In a large pot or Dutch oven, combine the black-eyed peas, water, ham hock (if using), onion, celery, green bell pepper, salt, black pepper, cayenne pepper, and bay leaf.

2. Bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, or until the black-eyed peas are tender.

3. Discard the ham hock and bay leaf.

4. Season with additional salt and pepper to taste.

5. Serve hot with cornbread, rice, or your favorite sides.

Tips:

• To save time, you can use canned black-eyed peas instead of dried peas. Simply drain and rinse the canned peas before adding them to the pot.

• If you don't have a ham hock, you can use 1/2 pound of smoked bacon instead.

• For a vegetarian version of southern black-eye peas, omit the ham hock and bacon.

• Black-eye peas are a great source of protein, fiber, and vitamins. They are also a good source of antioxidants, which can help protect your cells from damage.