1 bag (16 ounces) dried black-eyed peas, rinsed, picked over and soaked according to package directions
1 smoked ham hock or 1 - 2 cups chopped cooked ham
1 onion, chopped
2 ribs celery, chopped
4 garlic cloves, minced
2 teaspoons seasoned salt
1 - 2 teaspoons hot sauce (optional)
4 cups water
Here's how to make it:
Drained the soaked peas. Pour into a slow cooker.
Add all the remaining ingredients. Season with salt and pepper.
Cover and cook on low heat for about 8 hours or until black-eyed peas are tender. If using a ham hock, remove the meat and add it to the peas, discarding the bone. Taste and add more salt and pepper, if needed.