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Hot-and-Spicy Black-Eyed Peas

Bake Buttermilk Cornbread after adding rice to the slow cooker.

Southern Living OCTOBER 1999

  • Yield: 12 cups
  • Cook time: 8 Hours, 30 Minutes
  • Prep time: 20 Minutes
  • Soak: 8 Hours

Ingredients

  • 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

Preparation

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.

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Hot-and-Spicy Black-Eyed Peas Recipe

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