1 16 oz can blackeyed peas

1 16 oz can navy beans

1 onion -- chopped

1/2 cup tomato paste

1 cup water

2 teaspoons chili powder

1/2 teaspoon ground cumin

1/4 teaspoon dried oregano

1 teaspoon prepared mustard

1 cup fresh, frozen, or canned corn

1/2 cup chopped scallions

1/4 cup diced canned jalapeno peppers

1 cup diced tomatoes

Combine all ingredients in Crock-Pot. Cover and cook on Low 8 to 10 hours or o n High 4 to 5 hours. Serve.

Serve 6 to 8