Slow Cooker Spicy Black Eyed Peas Recipe 45

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SLOW COOKER SPICY BLACK-EYED PEAS



Slow Cooker Spicy Black-Eyed Peas image

Make and share this Slow Cooker Spicy Black-Eyed Peas recipe from Food.com.

Provided by dicentra

Categories     Stew

Time 6h10m

Yield 10 serving(s)

Number Of Ingredients 13

6 cups water
1 chicken bouillon cube
1 lb dried black-eyed peas, sorted and rinsed
1 onion, diced
2 garlic cloves, diced
1 red bell pepper, stemmed, seeded, and diced
1 jalapeno chile, seeded and minced
8 ounces diced ham
4 slices bacon, chopped
1/2 teaspoon cayenne pepper
1 1/2 teaspoons cumin
salt, to taste
1 teaspoon ground black pepper

Steps:

  • Pour the water into a slow cooker, add the bouillon cube, and stir to dissolve.
  • Combine the black-eyed peas, onion, garlic, bell pepper, jalapeno pepper, ham, bacon, cayenne pepper, cumin, salt, and pepper; stir to blend.
  • Cover the slow cooker and cook on Low for 6 to 8 hours until the beans are tender.

Nutrition Facts : Calories 239.5, Fat 6.2, SaturatedFat 2, Cholesterol 18, Sodium 505.1, Carbohydrate 29.8, Fiber 5.4, Sugar 4.2, Protein 17.2

SLOW-COOKER SPICY BLACK-EYED PEAS RECIPE - (4/5)



Slow-Cooker Spicy Black-Eyed Peas Recipe - (4/5) image

Provided by calypan

Number Of Ingredients 15

4 cups water or chicken broth
1 1/2 tablespoons Better Than Bouillon Chicken Base
1 can Rotel Tomatoes with Green Chiles
1-pound dried black-eyed peas, sorted and rinsed (no need to soak)
1 onion, diced
2 cloves garlic, diced
1 red bell pepper, stemmed, seeded, and diced
1 jalapeno chile, seeded and minced
1 1/2 cups ham, diced
4 slices bacon, chopped
1/2 teaspoon cayenne pepper
1 1/2 teaspoons cumin
1 teaspoon ground black pepper
1 tablespoon honey
2 cups kale or spinach, roughly chopped

Steps:

  • Pour the water or broth into a slow-cooker, add the bouillon, and stir to dissolve. Combine the black-eyed peas, Better Than Bouillon Chicken Base, Rotel Tomatoes with Green Chiles, onion, garlic, red bell pepper, jalapeno, ham, bacon, cayenne, cumin, black pepper, and honey; stir to blend. Cover the slow-cooker and cook on low for 6 to 8 hours until the beans are tender. During last hour of cooking add roughly chopped kale or spinach. Serve with cornbread.

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