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Spicy Black-Eyed Peas

Oxmoor House
Yield 7 servings (serving size: 1/2 cup)
Freeze your summer bounty of black-eyed peas for fresh flavor in the fall. Reduce the amount of hot sauce and finely chopped jalapeño pepper to mellow out the spicy flavor, if you desire.


  • 3 cups shelled black-eyed peas
  • 2 cups fat-free, lower-sodium chicken broth
  • 2 cups chopped sweet onion
  • 2 tablespoons finely chopped jalapeño pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 garlic cloves, minced
  • 1 (12-ounce) smoked turkey leg
  • 1 bay leaf
  • Hot sauce (optional)

Nutrition Information

  • calories 135
  • caloriesfromfat 0.0 %
  • fat 2.8 g
  • satfat 1 g
  • monofat 0.7 g
  • polyfat 0.8 g
  • protein 10.4 g
  • carbohydrate 17 g
  • fiber 4 g
  • cholesterol 22 mg
  • iron 1.5 mg
  • sodium 287 mg
  • calcium 101 mg

How to Make It

  1. Place all ingredients except hot sauce in a 3-quart electric slow cooker; stir well. Cover and cook on LOW for 8 hours or until peas are tender. Discard bay leaf and turkey leg. Serve peas with a slotted spoon, and sprinkle with hot sauce, if desired.

  2. Freezer Tip: Freeze your summer bounty of black-eyed peas for fresh flavor in the fall. Fill a heavy-duty zip-top plastic bag with unrinsed peas, and place in the freezer. Use within three months for best taste.

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