1 (32-oz.) box chicken broth
1 (14-oz) can petite diced tomatoes
6 slices bacon, cooked and sliced
1 cup diced ham
½ cup diced sweet onion
1 garlic clove, minced
1 tsp. oregano
¼ tsp. pepper
about ¼ tsp. salt (add to taste at the END of cooking time)
Slow Cooker Size: 6-quart or larger
Start by soaking the black-eyed peas overnight in the slow cooker. Do this by adding the black-eyed peas to the slow cooker and add water to cover plus a few inches more. Let the black-eyed peas soak for at least 8 hours (don't turn on the slow cooker, just let them soak). In the morning drain the water. Add the chicken broth, can of diced tomatoes, bacon, ham, onion, garlic, oregano and pepper. Stir. Cover and cook on LOW for 10 hours. Do not open the lid during the cooking time. Add the salt to taste. For creamier beans stir and smash some of the beans. Serve with cornbread. Note- A ham hock can be used instead of the bacon and cubed ham. The grocery store I shop at is often out of ham hocks so I used bacon and ham in this recipe. If you use a ham hock, add it in the beginning, shred the meat from the ham hock at the end of cooking time and discard the fat and bone.