1 1/2 pounds fresh black-eyed peas, rinsed, drained
8 to 12 ounces bacon, diced
1 1/2 cups chopped onion
1 cup chopped red and green bell pepper
1/2 cup chopped celery
1 clove garlic, minced
1 1/2 cups water
1 can (approx. 14.5 ounces) fire-roasted diced tomatoes, or chili-seasoned tomatoes
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried leaf oregano
Put rinsed fresh black-eyed peas in a 4 to 6-quart slow cooker.
Cook bacon in a large skillet until softened; add onions, peppers, and celery and continue cooking, stirring frequently, until vegetables are tender. Stir in garlic and cook for 1 minute longer. Add the vegetable mixture to the slow cooker along with the water. Cover and cook on low for 2 hours, or until peas are tender. Add remaining ingredients and continue cooking for 1 hour longer.