Kimberly's Black-Eyes Peas

By calypan

Ingredients

• 1 lb. dried black-eyed peas
• 1/4 lb. bacon, cut up
• 1/2 green pepper, chopped
• 1-1/2 stalks celery, chopped
• 1 onion, chopped
• 4 oz. diced smoked ham
• Chunk of pork side meat (optional)
• Several shakes of Nature's Seasoning
• 2 cups chicken broth
• 2 cups water
• 2-1/2 T. Better Than Bouillon Ham Base

Preparation

Step 1

Soak dried peas overnight in bowl of water. Drain & rinse well & add to slow cooker.

Brown bacon until about halfway done in skillet; then add onion, green pepper, celery & ham and cook until mostly softened and ham is beginning to brown. Add mixture to peas.

Dissolve bouillon in chicken broth; add broth & water to peas. Add Nature's Seasoning & stir well. Add pork meat chunk if desired.

Cover & cook on high for 4 hours; turn to low and cook another hour.