Here ya go Cousin, this is how I fix my crowder peas.
1 1/2 pounds smoked ham hocks, 1 teaspoon hickory liquid smoke, 1 pound bag of dried crowder peas, 2 garlic cloves, minced, 1 1/2 cup purple onions, chopped, 10 cups chicken broth, 1/4 cup green bell pepper, 12 ounce bag frozen speckled butter beans, 1/4 teaspoon red pepper flakes, 1/2 pound fresh okra pods, salt, and pepper to taste.
Get out a heavy pot, add the ham hocks the pot with the broth, cook on medium heat until the meat starts to fall off the bones, add the liquid smoke. While the meat is cooking rinse and sort the peas. Add the peas to the pot along with the onions, garlic, and bell pepper. Cover the pot and simmer for 1 hour, add the butter beans cook for another 30 minutes, add water or more broth if needed. Add the red pepper flakes. When the peas are fork tender add salt and pepper to taste. Lay the okra pods on top and continue to cook, pot uncovered, for approximately 5-7 minutes or until the okra is heated.
Serve with some hot water cornbread, grilled ribeye steaks, candied yams, and a simple tossed green salad