Preparation:
In a 3-quart saucepan. bring 4 c. water and black-eyed peas or navy beans to boiling. Boil, uncovered, 10 minutes. Drain and rinse. In a 4-quart crockpot, combine broth 1 1/2 cups water, ham, carrots, celery, onion, sage, thyme and red pepper. Stir in drained peas or beans. Cover, cook on low for 11-12 hours or on high for 4 1/2-5 1/2 hours. Stir in lemon juice. |