Chili Beans

 
1 pound dry small red beans (these look a bit like kidney beans but are, well, smaller.  The ones I got at Kroger literally just say "small red beans" on the bag)
4 cups water
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon salt
1/2 - 1 onion (depends on size; my onion was huge so I only used half)
1 bell pepper

Quick soak the beans in the water: Bring to a boil, boil for a few minutes, then remove from heat, cover, and let sit for about an hour.

Meanwhile, chop and lightly cook the onion and bell pepper.

Transfer the beans and liquid to the slow cooker, stir in seasonings and vegetables, and cook for 6 hours on low (you might want to test them sooner; my slow cooker is old).

Serve with cornbread or rice.

Texas Caviar

The story is that Texas caviar was invented in 1940 by Helen Corbitt, who was from New York and didn't even like black-eyed peas.  There are almost endless recipes for this, and you can add other vegetables as you see fit (a lot of people add kernel corn), but if you want to call it Texas caviar, the bean component has to be black-eyed peas; otherwise, it's just bean salad.  Texas used to be a leading grower of peas.

4 cups black-eyed peas (3 cans, rinsed and drained)
2 large or 4 Roma tomatoes, seeded and chopped
     OR 1 red bell pepper
4 ribs celery, quartered lengthwise and chopped
1 jalapeño, seeded and diced, or to taste
1 tablespoon olive oil
juice and zest of 2 limes
2 tablespoons dry cilantro, or equivalent fresh
1/4 onion, chopped.
Salt to taste

Mix everything and allow to marinate, stirring occasionally, for a few hours or overnight in the refrigerator.

Serve as a salad or with scoop-style corn chips.