Rinse the black-eyed peas and remove any small pebbles you find in the bunch. It doesn’t happen often, but they’ve been known to accompany peas. Once you have sorted the peas from the pebbles, place the peas in a large pot and submerge them in water. Soak them overnight, and then drain and rinse them before using.
In a skillet, heat the olive oil over medium-high heat. Add the chopped bacon, onion, red bell pepper, and garlic. Sauté everything with a wooden spoon for 7-10 minutes or until the bacon has rendered its fat and the onions are transparent.
Transfer the peas and the contents from the skillet to a crockpot. Add the cumin, oregano, turmeric, Tabasco sauce, chicken broth, and salt and pepper to the crockpot; stir to combine.
Close the lid and cook on low for 6-8 hours or until the peas are soft.