Ham Hocks and Black Eyed Peas

2 cups of dried black-eyed peas
4 cured ham hocks
salt to taste
3 pods of hot red peppers, crushed
1 medium onion, chopped
1 bay leaf
1 stalk of celery, diced
1 clove garlic, minced
1 package of frozen okra  

Instructions:

Soak the peas overnight in cold water. (Or boil for 2 minutes and soak for 1 hour or longer) Drain the peas. Wash the ham hocks and place it in a large pot with cold water and cover. Bring to a boil, and simmer on low heat until the meat is tender. Remove the ham hocks, discard the bones and skin and return it to the pot. Add the peas and the remaining ingredients, except the okra. Let it simmer for 45 minutes or until the peas are tender and the liquid is almost absorbed. Taste and adjust seasonings to desired level. Put the okra on top of the peas, do not stir, cover and cook for 10 to 12 minutes over low heat until the okra is tender.