Down-Home Black-Eyed Peas

3 cups dry black-eyed peas

12 cups water

3 pounds smoked ham hocks

1 ¼ cups chopped onion

1 cup chopped celery

1 teaspoon salt

⅛ teaspoon cayenne pepper

1 bay leaf

1 (10 ounce) package frozen sliced okra, thawed

Pick over the peas, rinse them, and place them in a large Dutch oven or soup pot with the water. Bring the beans to a boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour.

Stir in the ham hocks, onion, celery, salt, cayenne pepper, and bay leaf; bring to a boil, cover the pot, and simmer until the ham hocks are tender, about 1 1/2 hours. Stir in the okra and simmer until tender, 10 to 15 minutes. Remove and discard bay leaf before serving.