Michelle makes her peas separately and serves them on a bed of rice or simply on the side.
Place peas in a Dutch oven; add water to cover 2 inches above peas. Bring to a boil; boil 1 minute. Cover, remove from heat, and let stand 1 hour. Drain peas, and set aside.
Bring broth, 2 cups water, and ham hocks to a boil in the Dutch oven over medium-high heat. Cover, reduce heat, and cook 1 hour.
Add peas, onion, and remaining ingredients; cook, covered, 45 minutes to 1 hour or until peas are tender, stirring occasionally.
Find recipes with ingredients that you have on hand.