Ingredients:
- 6 cups water
- 1 cube chicken bouillon
- 1 (1-pound) package Camellia Brand Blackeye Peas
- 1 cup diced onion
- 1 cup diced celery
- 2 cloves garlic, diced
- 1 cup diced red bell pepper
- 1 jalapeño pepper, seeded and minced
- 8 ounces diced ham
- 4 slices bacon, cooked and chopped
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons cumin
- Salt and black pepper to taste
Directions:
- Rinse and sort peas.
- Pour water into a slow cooker, add bouillon cube, and stir to dissolve.
- Add blackeye peas, onion, celery, garlic, bell pepper, jalapeno pepper, ham, bacon, cayenne pepper and cumin; stir to combine.
- Cook on low for 6 to 8 hours, or until peas are tender. Add salt and pepper to taste.