2 cans 14.75 oz diced tomatoes with basil, oregano and garlic
1 teaspoon minced garlic
3 cups water
3 chicken bouillon cubes
1 cup red or green bell peppers- chopped
meaty ham bone or 2 ham hocks
salt and pepper to taste
Drain soaked black eyed peas and place in the bottom of a 6 quart slow cooker. Then pour tomatoes over black eyed peas and add garlic, water, bouillon, peppers and stir well. Nestle ham bone down in black eyed peas, season with salt and pepper and cover. Cook on low for 8-10 hours or until the black eyed peas are tender, stirring a few times over the cooking period. Taste for seasoning and add more salt and pepper if desired.