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.

Recipe by Oxmoor House September 2012

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Credit: Oxmoor House

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

135 calories; fat 2.8g; saturated fat 1g; mono fat 0.7g; poly fat 0.8g; protein 10.4g; carbohydrates 17g; fiber 4g; cholesterol 22mg; iron 1.5mg; sodium 287mg; calcium 101mg.
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