Southern Black-Eyed Peas - cooking recipe

Ingredients

1 lb dried black-eyed peas
1 large onion, sliced
1 large ham hock
2 -4 slices bacon
1/8 teaspoon cayenne pepper (to taste)
1/2 teaspoon garlic powder or 1 fresh garlic clove, minced
1/2 teaspoon salt

Preparation

In a large saucepan, cover peas with water to 3 inches over the peas.
Bring to boil, reduce heat, then simmer for 45 minutes to 1 hour.
Place ham hock, sliced onion, bacon, pepper, garlic and salt in the slow cooker/crock pot.
Pour in 3 cups water.
Cover and cook on HIGH until peas are tender and ready to go into the crockpot.
When peas are tender, transfer to the slow cooker/crock pot.
Reduce heat to LOW; cover and cook for 7 to 9 hours.
Taste and adjust seasonings. Serve with hot cornbread.