Black Eyed Peas-Mexican Style

1 pound Dried black-eyed peas

6 cups Water

1/4 pound Salt pork -- cut into

slices 1 Clove garlic -- minced

1 teaspoon Salt

1/4 teaspoon Pepper

1/4 teaspoon Oregano

In slow cooking pot, combine black-eyed peas with water. Soak overnight. Cook soaked beans in water on high for 2 1/2 hours or until tender, but not mushy. Turn control on low. Stir in salt pork, garlic, salt, pepper and oregano. Cover and cook on low 8-10 hours. Drain and serve.