Measure, rinse and sort through the peas making sure they are free of stones and dirt.
Add the black eyed peas, garlic, onion, bell pepper, Tabasco, salt, liquid smoke, mustard, bayleaf and veggie broth (5 cups of broth/water if using unsoaked peas, 4 cups if using soaked peas) to the slow cooker. Give the ingredients a stir, place the lid on the slow cooker. Cook for 6-7 hours on low, or 4-5 hours on high.
Serve with steamed rice and parsley for garnish.

1 1/2 cup dry black eyed peas
2 cloves garlic, minced
1 cup onion, diced
1 cup red bell pepper, diced
2 teaspoon hot sauce, of choice
1 teaspoon salt
1 teaspoon liquid smoke
1 teaspoon yellow mustard
1 bayleaf
5 cup vegetable broth, or 4 cup if using soaked peas (a combination of 1/2 broth and 1/2 water can be used)
1/4 cup parsley, chopped (for garnish)