My wife simply loves my very own black-eyed peas.  So I have decided to share it with you all.  I figure this is the perfect compliment to my post from last week.  I love to prepare these beans before church on Sunday and have them waiting for me when I get home.

1 lb of dried black-eyed peas, rinsed and drained

6 cups of chicken broth

1 onion quartered

3 bay leaves

1 tablespoon of thyme

1 tablespoon of sage

3 teaspoons of Lawry’s Season Salt

Combine all ingredients in a slow cooker and stir.  Cook the beans on high for 3-4 hours until soft.