1 lb             dried black-eyed peas
2-4             ham hocks

1 – 1 ½ lbs thick cut ham slice, chopped in cubes
1 lb             smoked sausage, sliced crosswise

2                 onions, chopped
4-6             garlic cloves, minced
6                 stalks celery, chopped
2 tsp           salt
½ tsp         pepper
1 tsp           dried sage
1 tsp           dried thyme
1 tsp           dried marjoram
1 ½   tsp     dried oregano

1 ½ - 2 cups white rice
                                                                                                                  
Cover peas with water and soak for 4-6 hours in refrigerator.  Drain.

Cover ham hocks with water in large pot and simmer for 1-2 hours.  Add peas, ham, sausage, onions, garlic, celery and seasonings.  Simmer for approximately 2hours.  About 45 minutes before serving, add the rice (depends on how much liquid you have to how much rice you put in).  Add more salt if needed.  Serve with tobasco sauce.

Happy New Year!