Brothy Black Eyed Peas with Ham Hocks

This makes a luscious pot of brothy beans and pork. And it is super cheap (1 lb of beans is less than $1, and I got a huge organic smoked ham hock for less than $5)-- yielded 5 quarts, which is 20 cups (we could assume 10 two-cup servings).

Method
Soak 1 lb dried black eyed peas in water over night. Drain and rinse.

Put a smoked ham hock in the slow cooker. Pour drained soaked beans around the ham hock.

Add:
3-4 cloves garlic, smashed
1/2 white onion, diced
1 jalapeno, de-seeded and minced
1 tea oregano
1/2 to 1 full tea black pepper

Pour water in the slow cooker to cover without overflowing.

Set on low for 9-12 hours.
Pull the ham hock apart with a fork and a spoon and separate the meat into bite-sizes, discarding the bones, any gristle or extra skin.

Add salt, and optional extra jalapeno or chili pepper to taste.

Serve as is in a bowl, or over brown rice.