Brad's black eyed peas

Rinse peas in cold water, drain. Put in a LG mixing bowl.

Boil a pot of water. Cover peas with about double the volume of boiling water. Let sit for an hour.

Meanwhile, place ham hocks in a LG sauce pot. Cover 3/4 of the way with water. Bring to a boil. Cover and simmer for about an hour or until they become tender. Turn often.

Set hocks aside. When cool debone. Add to pot of peas half way through cooking.

Drain peas. Measure broth left from hocks. Add water until you reach 6 cups. Add peas and the rest of ingredients except toppings to the pot. Simmer for another hour, or until peas are tender. Stir often.

Top with cheese curds and hot sauce. Add salt and pepper if desired. Serve.