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Ingredients:
- 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
Preparation:
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 5 to 7 hours, or until peas are tender. Add remaining ingredients and continue cooking for 1 to 2 hours longer.
Serves 6 to 8.
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