Spicy Black-Eyed Peas

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

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Nutritional Information

Amount per serving
  • Calories: 135
  • Calories from fat: 0.0%
  • Fat: 2.8g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.8g
  • Protein: 10.4g
  • Carbohydrate: 17g
  • Fiber: 4g
  • Cholesterol: 22mg
  • Iron: 1.5mg
  • Sodium: 287mg
  • Calcium: 101mg


  • 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)


  1. 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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