Ingredients:

• 1 (16-oz.) package dried black-eyed peas

• 6 bacon slices

• 1 (8-oz.) container refrigerated pre-chopped onion

• 1 medium-sized red bell pepper, chopped

• 1 (48-oz.) container chicken broth

• 1 tablespoon jarred minced garlic

• 1 (14.5-oz.) can Rotel, undrained

• Garnish: chopped green onions
   
  

Preparation:

1. Rinse and sort peas according to the package directions.  Place peas in a Dutch oven.  Cover with water 2 inches above peas; let soak for 8 hours.  Drain.  Place peas in a 6 qt. slow cooker.

2. Cook bacon in a large skillet over medium-high heat 5 to 7 minutes or until crisp; remove bacon and drain on paper towels, reserving drippings in skillet.  Coarsely crumble bacon.

3. Add onion to drippings in skillet; cook, stirring constantly, 4 minutes or until tender.  Stir bacon, onion, bell pepper and next 3 ingredients into peas in slow cooker.  Cover and cook on low 12 hours or until peas are tender.  Garnish if desired.