Black-Eyed Peas

Ingredients

• 1 med onion
• 2 cloves garlic
• 2 Tbsp olive oil
• 1 lb dried black-eyed peas
• 6 cups water
• 2 Tbsp chicken bouillon granules
• 2 whole bay leaves
• 1/2 tsp dried thyme
• 1/4 tsp red pepper flakes
• 20 cranks fresh ground black pepper

Directions

1. Chop the onion and garlic and place it in the slow cooker with a couple tablespoons of olive oil.
2. Dump the dry peas into a colander and sift through to remove any stones or bad peas. Rinse thoroughly with water then add to the slow cooker.
3. Add 6 cups of chicken broth (or 6 cups of water and 2 Tbsp bouillon) to the slow cooker along with two bay leaves, 1/2 tsp of dried thyme, 1/4 tsp red pepper flakes and a generous amount of freshly ground black pepper.
4. Place the lid on the slow cooker, turn the power on to High and let cook until the peas are soft. I let mine cook without checking them for three hours and they were perfectly cooked. They may have been done sooner but I didn’t have a chance to check. Black-eyed peas tend to cook faster than other beans.