Hot-and-Spicy Black-Eyed Peas |
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Prep Time: 20 Minutes Cook Time: 510 Minutes |
Ready In: 530 Minutes Servings: 12 |
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Bake Buttermilk Cornbread after adding rice to the slow cooker. Ingredients:
1 (16-ounce) package dried black-eyed peas |
4 green onions, chopped |
1 red bell pepper, chopped |
1 jalapeño pepper, diced |
1 (3-ounce) package pepperoni slices, diced |
2 cups hot water |
1 chicken bouillon cube |
1/2 teaspoon salt |
1/4 teaspoon ground red pepper |
1 (14.5-ounce) can mexican stewed tomatoes |
3/4 cup uncooked quick rice |
Directions:
1. Place peas in a 5-quart slow cooker. Cover with water 2 inches above peas; let stand 8 hours. Drain.
2. Combine peas and next 8 ingredients in slow cooker. Cover and cook at LOW 8 hours. Stir in tomatoes and rice; cook, covered, 30 minutes.
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