Black Eyed Peas, Mexican Style

In slow cooking pot, combine black-eyed peas with water. Soak overnight. Cook soaked beans in water on high for 2½ 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.

P.S. I don't name the recipes, I just make 'em. Don't know what makes them "Mexican Style".

###Syd Kerr, So. California - NEW Food and Wine BB Addict###

Your Black Eyed Peas, Mexican Style is ready. Bon appetit!