1 pound smoked ham hocks or shanks
2 quarts water
1 pound dried black-eyed peas
1 large onion, diced
1 green bell pepper, diced
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon pepper

On first day, place ham hocks in a large, heavy saucepan with water. Bring to a boil. Reduce heat, cover and simmer for 2 hours. Remove ham hocks. When cool enough to handle, dice meat, discarding skin and bones. Chill overnight in liquid.

On second day, remove hardened fat from liquid. Wash and sort peas. Add to pot and chill overnight.

On third day, add onion, green pepper, mustard, salt and pepper. Bring to a boil. Simmer uncovered, stirring occasionally, about 2 hours, or until peas are tender and most of liquid has evaporated.

Serves 8 to 10.