Recipe(tried): Nikki G., Here's how I do b.e.peas:

My family LOVES black-eyed peas, kidney beans, and navy beans and I ALWAYS cook these in my crockpot. I'm sending my recipe for cooking them--it's easy and it tastes so good! Happy cooking!

BLACK-EYED PEAS--IN THE CROCKPOT

1 hambone (or 3 slices of bacon that have been cooked)
1 chopped onion
2 T. garlic
1 (16-ounce) pkg. dried black-eyed peas, rinsed and picked over
seasoned salt
pepper

Follow the directions on the back of the package of peas and let them come to a boil. Remove the pot from the "hot eye" of the stove and let the peas set for AT LEAST 2 hours. (I let mine "set" overnight.) Drain the water from the peas and place the peas in the crockpot. Add the hambone (or bacon), onion, chopped garlic, seasoned salt, and pepper. I add enough water to cover the pea/ham mixture. Stir this well. Place the lid on the peas, turn the crockpot on low,
and they will cook to perfection. If you don't like onion and garlic--don't add it. Add the seasoning veggies that you like: bell pepper, celery, cilantro, etc. This mixture usually takes 9-10 hours to cook.

We always have this served on long-grain rice for Hoppin' John. I usually serve sliced ham or pork chops with the peas along with cabbage or turnips. In fact, I can't remember a New Year's Day that we HAVEN'T had black-peas.

I hope that this helps!