Cajun Black-eyed peas and Ham

2 qt. plus 1 1/2 cups water
1 lb. dried black-eyed peas
1/2 lb. slab bacon, cubed
1/2 lb. smoked ham, cubed
1 1/2 cup finely chopped onions
1/2 cup chopped bell pepper
1/4 cup chopped celery
1 tsp. minced garlic
1 3/4 tsp. salt
1/2 tsp. ground cayenne pepper

In a 5 1/2 quart saucepan or Dutch oven combine the water, peas, bacon, ham, onions, bell peppers, celery and garlic. Cover pan and ring to boil over high heat, stirring occasionallyso peas don't stick and scorch. Put lid askew and boil 5 minutes more. Stir well, reduce heat to maintain a simmer, and re-cover pan with lid askew. Simmer about 1 hour, stirring occasionally (more often toward the end of cooking time so the mixture doesn't scorch). Stir in salt and pepper. Re-cover pan and simmer about 30 minutes more. Stir frequently to avoid schrching (if it does scorch, do not stir, change to new pan.) Remove cover and simmer until creamy thick, about 10 minutes longer. Serve with hot cornbread and chow-chow! YUMMY (This recipe is from Marsha Rader and I have used it for since 1989 at New Years Lunch!)