New Year’s Black-Eyed Peas

New Year’s Black-Eyed Peas 1 lb. dry black-eyed peas 32 oz. box chicken broth 14 oz. can petite diced tomatoes 6 slices bacon cooked and sliced 1 cup diced ham 1/2 cup diced sweet onion 1 garlic clove minced 1 tsp. oregano 1/4 tsp. pepper about 1/4 tsp. salt add to taste at the END of cooking time Ideas for sides: cornbread or garlic bread collard greens steamed white rice Start by soaking the black-eyed peas overnight in the slow cooker. Do this by adding the black-eyed peas to the slow cooker and add water to cover plus a few inches more. Let the black-eyed peas soak for at least 8 hours (don't turn on the slow cooker, just let them soak). See notes if you want to skip soaking the peas. In the morning drain the water. Add the chicken broth, can of diced tomatoes, bacon, ham, onion, garlic, oregano and pepper. Stir. Cover and cook on LOW for 10 hours. OR HIGH for 6 hours. Do not open the lid during the cooking time. Add the salt to taste. For creamier beans stir and smash some of the beans.