1 pound dried black eyed peas
1 large onion
1 large ham hock
2 to 4 slices cooked bacon
1 large onion
1/8 teaspoon cayenne pepper or to taste
1/2 teaspoon garlic powder or use 1 fresh clove garlic, minced
1/2 teaspoon salt
In a large saucepan, cover peas with water to 3 inches over the peas. Bring to a boil, reduce heat, then simmer for 45 minutes to 1 hour. Place ham hock, sliced onion, bacon, pepper, garlic and salt in crockpot. Pour in 3 cups water. Cover and cook on high until peas are tender and ready to go in. When peas are tender, transfer to the crockpot. Reduce heat to low; cover and cook for 7 to 9 hours. Taste and adjust seasonings. Serve with hot cornbread. Serves 6 to 8.
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