Southern-Style Black-Eyed Peas

1 pound dried black-eyed peas5-7 cups water4 ounces smoke-flavored lean, low-sodium ham, all visible fat removed, diced 1/2 medium onion, diced1 medium carrot, thinly sliced1 serrano pepper, seeded and thinly sliced (optional)Slow cooker directions: Place peas in a colander and rinse under cold running water. Using 5 cups of water, place all ingredients in slow cooker. Cook on low setting for 8-10 hours, or until peas are tender. Stove-top directions: Rinse peas under cold running water. Using 7 cups of water, place all ingredients in a large saucepan or Dutch oven. Bring to a boil over high heat. Skim off any foam. Reduce heat to medium-low and simmer, covered, for 2 hours, or until peas are tender.Serves four as an entrée; 12 as a side dish.Nutrition values per side-dish serving: 136 calories, 1 g fat (0 g saturated), 23 g carbohydrates, 10 g protein, 5 mg cholesterol, 87 mg sodium."The American Heart Association Low Fat, Low Cholesterol Cookbook" (1997 Clarkson Potter)