Black-Eyed Peas with Ham

6 cups water
2 T GEFRO Soup Mix or 1 cube chicken bouillon
1 pound dried black-eyed peas, sorted and rinsed
1 onion, diced
2 cloves garlic, diced
1 red bell pepper, stemmed, seeded, and diced
1 jalapeno chile, seeded and minced - left this in quarters and removed it after cooking
8 ounces diced ham
4 slices bacon, chopped (Butterball Turkey Bacon)
1/2 teaspoon cayenne pepper - omitted
1 1/2 teaspoons cumin
salt, to taste
1 teaspoon ground black pepper

Pour the water into a slow cooker, add the GEFRO Powder or bouillon cube, and stir to dissolve. Combine the black-eyed peas, onion, garlic, bell pepper, jalapeno pepper ( if using), ham, bacon, cayenne pepper (if using), cumin, salt, and pepper; stir to blend. Cover the slow cooker and cook on Low for 6 to 8 hours until the beans are tender.
Serve with Cornbread and a Salad.

Number of Servings: 10

Recipe submitted by SparkPeople user GRETEL1128.