Spicy Black-Eyed Peas

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. 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.