Jennifer Strait's Hoppin' JoeJan 1, 2016

I used 12 oz fresh black eyed peas, can use more if you like. If using dry, soak overnight
32 oz chicken broth
I used two smoked pork shanks, but you can use smoked turkey legs (also quite tasty), ham, hamhocks, bacon, etc.
4 ribs celery, chopped fine
1 green pepper, chopped fine
1 onion, chopped fine (I had green onions this time and subbed)
1 can rotel, undrained, optional
Bay leaf
Salt, garlic, and white pepper to taste
Long grain white rice for serving

I dropped it in the pressure cooker for 45 minutes on high - can also run in the crockpot or dutch oven. I cleaned the shanks, stirred, and ate.