Soak beans if dried.

Saute the diced onions and chiles in a little oil. Set aside.

Simmer the beans and ham hocks in 3 cups of water. Add the white pepper and Herbs de Provence after water begins to simmer, stir thoroughly, cover pot.

Do NOT allow the black-eyed peas to boil as it will cause the skins to separate off the beans. Stir from time to time simmering for about 1 hour. Add additional hot water to keep the mixture from becoming dry. You want a thick soupy consistency. Check to see if the beans are getting tender, as you do not want to under or over cook them.

Remove the Ham Hocks, remove meat from bone and toss back into the pot of blac k-eyed peas. Add the onion-chile mixture, diced tomatoes, and the sliced okra. Simmer for 10 minutes. Do not over cook the okra! Adjust seasoning with freshly ground pepper and salt if needed.

Ladle this mixture into shallow soup plates.

And Enjoy

From: Shantihhh@aol.com
Posted By: Shantihhh@aol.com, Via: Chile Head Mailing List
Post Date: Fri, 23 Aug 2002