Spicy Black-Eyed Peas

Cornbread sopped up with pea liquor is a delicacy in the South on New Year's Day and boy these black-eyed peas are so good. They're spicy and perfectly salted with a delicious array of veggies and cooked ham. All cooked in one pot, the flavors meld together. Serve with buttered cornbread and you have a Crock Pot of warm, comforting black-eyed peas.

56 oz canned black-eyed peas, rinsed, drained

14 ½ oz canned tomatoes with green chilies, drained

1 ½ c green bell pepper, chopped

1 c onion, chopped

1 c cooked ham, chopped

¼ c butter

1 tsp seasoned salt (I use Cajun seasoning w/o salt)

1 tsp garlic, minced

Note: Ingredients may have been altered from the original.

Directions at justapinch.com

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