- 10 oz. dried black-eyed peas
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- ¼ tsp. red pepper flakes
- 1 tbsp. dried summer savory or marjoram
- 1 ½ tbsp. olive oil
- ½ tsp. black pepper
- 1 tsp. sea salt, or to taste
- Place 4 cups of water and all ingredients except for salt and pepper in an electric slow cooker. Turn the heat to medium.
- Check beans after 30 minutes to see if they need more water.
- Cook beans for another 40 minutes or until they are soft.
- Season with salt and pepper.
- Makes 6 servings.
