6 c. water
1 chicken bouillon cube
1 lb. dried black-eyed peas
1 onion, diced
1 clove garlic, minced
1 red bell pepper, stemmed, seeded and minced
1 jalapeno pepper, seeded (optional)
8 oz. diced ham
4 slices bacon, chopped
1/2 tsp. cayenne pepper (optional)
1 1/2 tsp. cumin
Salt, to taste
1 tsp. fresh black pepper

Pour water into slow cooker. Add bouillon cube and stir to dissolve. Combine peas, onion, garlic, bell pepper, jalapeno, ham, bacon, cayenne, cumin, salt and pepper. Stir to blend. Cover. Cook on low 6-8 hours till beans are tender.

Submitted by: Karen LaValley