1 pound dried black-eyed peas
1 1/2 - 2 pounds smoked pork hocks
2 tablespoons olive oil
1/2 large onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper
1 Bay leaf
Place the black-eyed peas in a large bowl and cover completely with water. Soak overnight.
Place the pork hocks in a stock pot and cover with water. Bring to a boil, then lower to a simmer. Cook for about 2 hours, until very tender. Remove from heat, and let cool until meat can be removed from bone. Separate meat from bone and gristle, then chop the meat; set aside.
Drain the black-eyed peas, and place in a large dutch oven, covering with water. Bring to a boil, then reduce heat to a simmer.
Coat a skillet with the olive oil and sauté the onion and garlic for a few minutes until the onions begin to be transparent. Add sautéed onions and garlic, along with chopped pork, salt, pepper, and bay leaf to the simmering peas. Cover and cook for about one hour, or until peas are tender, stirring occasionally. Remove bay leaf before serving.
Be sure to look for smoked pork hocks for this recipe. There's not much meat on these, but they are very flavorful. Some like to cook the pork hocks directly in the peas. I cook them separately because of the grease, but either way you prefer will work.