After soaking the Black-eyed peas I drain them and rinse them with cold water. Then set them aside.
Heat 2 tablespoons of olive oil in a dutch oven over medium heat.
Add chopped onions and celery and saute for 2 minutes.
Next, add minced garlic and saute for another 2 minutes.
Add Black-Eyed peas, ham hocks, spices, water.
Bring the mixture to a simmer. Cover and cook until peas are soft (not mushy), about 1 hour to 1 hour and 20 minutes.
Serve over hot fluffy rice and garnish with chopped bacon and sliced spring onions.