Hot-and-Spicy Black-Eyed Peas

Southern Living
Hot-and-Spicy Blackeyed PeasRecipe
Bake Buttermilk Cornbread after adding rice to the slow cooker.
12 cups


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1 (16-ounce) package dried black-eyed peas
4 green onions, chopped
1 red bell pepper, chopped
1 jalapeño pepper, diced
1 (3-ounce) package pepperoni slices, diced
2 cups hot water
1 chicken bouillon cube
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 (14.5-ounce) can Mexican stewed tomatoes
3/4 cup uncooked quick rice


Prep: 20 Minutes
Cook: 8 Hours, 30 Minutes
Soak: 8 Hours

Place peas in a 5-quart slow cooker. Cover with water 2 inches above peas; let stand 8 hours. Drain.

Combine peas and next 8 ingredients in slow cooker. Cover and cook at LOW 8 hours. Stir in tomatoes and rice; cook, covered, 30 minutes.

Created date

October 2003