1 pound Dried black-eyed peas
6 cups Water
1/4 pound Salt pork — cut into
slices 1 Clove garlic — minced
1 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Oregano
In slow cooking pot, combine black-eyed peas with water. Soak overnight. Cook soaked beans in water on high for 2 1/2 hours or until tender, but not mushy. Turn control on low. Stir in salt pork, garlic, salt, pepper and oregano. Cover and cook on low 8-10 hours. Drain and serve.