File Under: NOT Cheese Dip

My friend Suzy and I were just discussing the other day how bizarre it is to discover how many things you can use a crockpot for other than heating up blocks of Velveeta. I imagine it's a much bigger shock for Suzy since she can actually cook with skillets and real heating implements. For me: anything that involves tossing in ingredients and then leaving for 8 hours sounds just about right.

Anyway, I'm going to try this one tomorrow. Wish me luck.

INGREDIENTS:
· 1 pound dried black-eyed peas
· 1 large onion
· 1 large ham hock
· 2 to 4 slices cooked bacon (can use heat 'n eat kind)
· 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
PREPARATION:
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 the slow cooker/Crock Pot.

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 slow cooker/Crock Pot. Reduce heat to LOW; cover and cook for 7 to 9 hours. Taste and adjust seasonings. Serve with hot cornbread. Black-eyed pea recipe serves 6 to 8.