Hoppin John

1 1/4 cup dry black eye peas (1/2 lb dry)

1 meaty ham hock (1 Cup)

1 bay leaf

1/2 tsp dried thyme

1/2 small onion, chopped

1/2 cup celery, chopped finely

1/2 tbsp green pepper

salt & pepper, to taste

hot sauce, to taste

Soak peas overnight. (Quick soak: cover peas with 6-8 cups water; bring to a boil, reduce heat & boil 2 mintues. Remove from heat and allow to stand 1 hour.)

Drain beans and cover with 6 cups fresh water. Add ham hock, bay leaf, thyme, onion, celery, & pepper. Bring to a boil, reduce heat to simmer, cover and simmer 2-3 hours or until peas are tender. Remove bay leaf and correct seasonings to taste.