- 6 cups waterÂ
- 1 cube chicken bouillonÂ
- 1 pound dried black-eyed peas, sorted and rinsedÂ
- 1 onion, dicedÂ
- 2 cloves garlic, dicedÂ
- 1 red bell pepper, stemmed, seeded, and dicedÂ
- 1 jalapeno chile, seeded and mincedÂ
- 8 ounces diced hamÂ
- 4 slices bacon, choppedÂ
- ½ teaspoon cayenne pepperÂ
- 1 ½ teaspoons cuminÂ
- salt, to tasteÂ
- 1 teaspoon ground black pepper Â
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.