1 large ham hock, simmered in small amount of water, until tender, reserving liquid
2 tbsp. olive oil
2 lbs. fresh blackeyed peas
1 large dried chipotle pepper
1 bell pepper, chopped
1/4 tsp. dried thyme
1 large white onion, chopped
2 bay leaves
2 ribs celery, chopped
1 qt. more or less chicken broth
2 large cloves garlic, minced

Place peas in pot after rinsing, add chicken broth, boil for about 30 minutes on medium heat. Meanwhile, coat frying pan with olive oil and saute pepper, onion, celery and garlic until tender. Add to peas. After removing ham from pan, cut up ham and place all including broth in pot with peas, adding pepper thyme, bay leaves, salt and pepper and cook until all vegetables are done. Serve over cooked rice.