Savory black eyed peas

1 16-ounce bag of black-eyed peas

2 cups ham liquor from porkette

1 large red pepper, chopped

large red onion, chopped

3 stalks celery with leaves, chopped

1 cup diced porkette

4 chipotles with adobo sauce, deseeded and chopped

t. thyme

t. ground sage

t. marjoram

2 bay leaves

1 bottle beer (I used Mexican)

1 T salt

chicken stock to cover

Bring ham liquor to boil. Add dried peas and turn heat off. Soak over night. Place all ingredients into crock pot, stir well and cook on low, covered for 8-10 hrs. Check liquid level if needed to cover the peas. If there is too much liquid, turn the heat on high and leave the pot uncovered for a few minutes.

Reduce heat for several more hours until ready to serve. Peas should be tender. Remove bay leaves.

about 16 servings per crockpot.
1/2 cup black eyed peas= 1 point
bottle of beer for the pot= 3 points for pot
porkette= 6 points per 4 oz. for pot

Lean ham could be used; I had received a porkette as a present. This could easily be vegetarian by using veggie stock and leaving out the meat. The flavors of this are delicious but not because of smoked meat the way I love a great hambone for split pea soup.