Southern Black-Eyed Peas

Southern Black-Eyed Peas {Stove top version} 1 - (16 oz) package dry black-eyed peas enough water to cover peas for soaking 2-3 tablespoons salt (for soaking peas) 2 - cups low sodium chicken broth 2 - cups water (for cooking beans) 1 - tablespoon vegetable oil 1 - ham hock or ham bone 2 - cups cubed cooked ham pepper to taste 1 - pinch garlic powder 1/2 - 1 small onion, diced 1 - (14.5 ounce) can whole or stewed tomatoes (pureed) garnish with chopped onions, hot sauce, pepper vinegar or chow chow Sort through the black eyed peas and remove any bad peas or pebbles. Cover the peas with water (about 2 inches above the peas) you want to make sure there is enough water so the peas to not dry up. Add 2 - 3 tablespoons of salt per 2 quarts of water (this helps reduce and eliminate the gas). Stir the water before adding the peas. Soak the peas for at least 8 hours or overnight. In the morning drain and discard the water and rinse the peas very well. Place peas in large dutch oven or soup pot. Add the broth, 2 cups water, ham hock or ham bone, ham, onions, pepper, and garlic powder. Place tomatoes in a blender or food processor, and blend until the tomatoes are liquefied. Add tomatoes to pot and then add the oil. Bring all ingredients to boil. Cover the pot, and simmer on low heat for 2 1/2 to 3 hours, or until the peas are tender. Remove the ham hock or ham bone and any meat of the bone and add to the peas. Ladle into bowls and serve. Slow Cooker Version: You can also prepare the peas in your slow cooker. In a large dutch oven or soup pot, add 2 - 3 tablespoons of salt per 2 quarts of water (this helps reduce and eliminate the gas). Stir the water before adding the peas. Make sure you add enough water to cover the peas. Soak the peas for at least 8 hours or overnight. In the morning drain and discard the water and rinse the peas very well. Add the peas to a 6-8 quart slow cooker. Add the water, broth, onions, garlic powder, pepper, tomatoes, oil, ham hock or ham bone and ham. Stir well to mix. Cover and cook on high for 5 hours then turn the slow cooker to low and cook for an additional 1 1/2 - 2 hours or until the peas are tender. Remove ham hock or ham bone and pull any meat from the bone bone and add to the peas. Ladle into bowls and serve.