Spicy Black-Eyed Peas

Spicy Black-Eyed Peas Recipe
Oxmoor House
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.

Yield:

7 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Nutritional 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

Ingredients

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)

Preparation

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.

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.

Note:

Cooking Light Slow Cooker Tonight

September 2012
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