1 lb. black-eyed peas (2 c.)
6 c. water
1/4 lb. bacon, diced
1 clove garlic, minced
1/4 tsp. pepper
1/2 tsp. dried oregano

In slow cooking pot combine black-eyed peas with water. Soak overnight. Cook soaked beans in water on high for 2-2 1/2 hours until tender, but not mushy. Turn control on low. Stir in remaining ingredients. Cover and cook on low 8 to 10 hours (usually ready in less time, but can stay on low until ready to eat). Goes very well served with corn bread.