Spicy Ham Hocks and Black-Eyed Peas

Place black-eyed peas in a large deep pan.

Cover with enough water to be about 2-inches deep over peas.

Bring to a boil, boil 3 minutes, then remove from heat.

Cover and allow to sit for 1 hour.

Drain water off of black-eyed peas.

Add the broth, 2 cups of water, ham hocks, onions, celery, carrots, jalapenos, salt and pepper to the black-eyed peas and bring to a boil.

Reduce heat and cook, covered, for about 1 hour, or until black-eyed peas are tender, stirring occasionally.