Ham Hocks and Black Eyed Peas

    1lb black eyed peas (frozen or canned may also be used)
    1 Medium chopped onions (save the peel!)
    2 bay leaves
    4-4 1/2lb ham hocks (shanks or ham bone with some meat still on it may also be used)
    3 Large garlic cloves
    1 cup chopped green pepper (optional)
    1 cup chopped celery (optional)

 Directions

Soak dried black eyed peas overnight per package directions (or follow package directions for quick soak). Drain and rinse.

If using canned, drain and rinse.

If using frozen, leave on counter to come to room temperature or step 4 will take longer to come to pressure.
Put ham bones, onion peel and bay leaves in a pressure cooker with 6 cups of water. Cook on high pressure for 20 minutes and let steam release naturally (20-30 minutes).

With a slotted spoon, remove ham bones, leaves and peel from liquid. Discard leaves and peel. Let ham bone cool.
Add remaining ingredients to pressure cooker. Bring back to high pressure and cook for 10 minutes. Let steam release naturally (approximately 20-30 minutes). If beans are not as soft as you'd like, add some more water and finishing cooking on high heat.

Remove meat from bones and chop, add to beans and serve with cornbread.