Black-Eyed Peas and Ham Dip Recipe

1 bag black-eyed peas (16 oz); pre-soaked according to package instructions & dried
1 ham hock (small)
1 canned of tomatoes (with jalapenos, 14.5 oz); diced
1 canned of tomatoes (with green chilies mild, 14.5 oz); diced
2 canned broth of chicken (10.5 oz)
1 rib of celery; sliced
Salt & pepper

Mix together black-eyed peas, ham hock, tomatoes with jalapenos, tomatoes with green chilies, chicken broth, chopped celery, salt and pepper in a crockpot. Stir well. Cover with lid.

Set heat to low. Cook ’til peas are according to your desired tenderness (about 6-8 hours). Serve with tortilla, potato chips, or steamed rice.

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