|1/2 lb||dried black eyed peas|
|1 tbsp||olive oil|
|2 stalks||celery, diced|
|1/2 large||onion, diced|
|2 cloves||garlic, minced|
|2 hocks||smoked ham|
|1||ham bone (or use any pork bones)|
|3 cups||ham, diced|
|1-2 large||tomatoes, diced|
|5 handfuls||kale leaves (tough stems removed), torn|
|salt, to taste|
1. Rinse the black eyed peas, pick through and discard anything that's not-bean. Soak in water overnight or place in pot with water, bring to rolling boil. Turn off heat and let sit in hot water for 1 hour. Drain, discard water.
2. In large, wide stockpot, heat olive oil. Saute carrots, celery, onion on medium-low heat for 5-7 minutes. Take care not to burn the vegetables. Add the garlic and saute additional 2 minutes. Add the ham bone, hocks, drained beans and water to the pot. Simmer for 1 hour.
3. Remove the hocks and ham bones. Add the diced ham and tomatoes and simmer for additional 30 minutes. Add in kale leaves and cook until leaves are done (kale leaves only require 10 minutes). Salt to taste (the ham and hocks add quite a bit of salt, so taste as you salt)