• 6 cups water 
• 1 cube chicken bouillon 
• 1 pound dried black-eyed peas, sorted and rinsed 
• 1 onion, diced 
• 2 cloves garlic, diced 
• 1 red bell pepper, stemmed, seeded, and diced 
• 1 jalapeno chile, seeded and minced 
• 8 ounces diced ham 
• 4 slices bacon, chopped 
• ½ teaspoon cayenne pepper 
• 1 ½ teaspoons cumin 
• salt, to taste 
• 1 teaspoon ground black pepper  

Pour the water into a slow cooker, add the bouillon cube, and stir to dissolve. Combine the black-eyed peas, onion, garlic, bell pepper, jalapeno pepper, ham, bacon, cayenne pepper, cumin, salt, and pepper; stir to blend. Cover the slow cooker and cook on Low for 6 to 8 hours until the beans are tender.