Black Eyed Peas

1 pound dried black-eyed peas
6 cups water
1/4 pound salted pork -- cut into slices
1 clove garlic -- minced
1 tsp salt
1/4 tsp pepper
1/4 tsp oregano

In slow cooking pot, combine black-eyed peas with water. Soak overnight. Cook soaked beans in water on high for 2 1/2 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.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com

Crockpot Baked Bean Trio

16 oz can great northern beans, undrained
16 oz can chili beans, undrained
16 oz can kidney beans, drained
1/3 cup ketchup
1/3 cup firmly packed brown sugar
1/2 tsp powdered ginger

Combine all ingredients in your crockpot and mix well. Cover and cook on high setting for 2 hours. If thicker juice is wanted, remove cover, cook 1 hour longer, stirring occasionally.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com

Crockpot Lemon Pot Roast

2 1/2 lb chuck roast
1 1/2 cup water
1/2 cup lemon juice
1 onions, chopped
1 tsp salt
1 tsp celery salt
1 tsp onion salt
1/4 tsp black pepper
1/4 tsp marjoram, ground
1 garlic clove, crushed

Put roast in a shallow pan or marinating container. In a medium bowl, combine remaining ingredients. Pour over roast. Cover; refrigerate at least 4 or up to 24 hours. Remove roast from marinade; place in a crockpot. Cover and cook on low 8 hrs, high 4 hrs, or until tender when pierced with fork. Serves 4.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com