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Oxmoor House Photo by: Oxmoor House

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.

Oxmoor House SEPTEMBER 2012

  • Yield: 7 servings (serving size: 1/2 cup)

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.

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
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Spicy Black-Eyed Peas recipe

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