Slow Cooker Smoky Black-Eyed Peas

• 1 medium onion, chopped
• 1/2 medium bell pepper, chopped
• 2 cloves minced garlic, or 1/2 teaspoon garlic powder
• 2 small or 1 large jalapeno pepper, ribs and seeds removed and finely chopped (optional)
• 1 pound dried black-eyed peas, sorted and rinsed
• 1 (12 ounce) package smoked turkey sausage, cubed
• 1/2 teaspoon Cajun seasoning
• 1/4 teaspoon ground black pepper, or to taste
• 2 small bay leaves
• 7 cups water

1. Wash hands with warm water and soap, scrubbing for at least 20 seconds.  
2. Rinse produce under cool running water and gently scrub using a clean vegetable brush before chopping.  
3. Add all ingredients to a 6-quart or larger slow cooker. 
4. Cook on high for 5 hours or until peas are tender, adding more water if needed. 
5. Remove bay leaves. 
6. Serve over hot, cooked brown rice, if desired. 
7. Refrigerate leftovers within 2 hours.  

Stovetop Option: Sauté chopped vegetables in 1 tablespoon vegetable oil in a large pot over medium heat. Cook for 5 minutes or until tender. Add all remaining ingredients, increasing water to 8 cups. Bring mixture to a full boil. Reduce heat to low, cover, and cook for 1 hour or until peas are tender.