Spicy Black-Eyed Peas

1 (16-ounce) package dried black-eyed peas
3 green onions, chopped
1 red bell pepper, chopped
1 jalapeno 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

In large Dutch oven or soup pot add peas and cover completely with water. Soak peas for 8 hours. Drain.

In slow cooker add peas and the next 8 ingredients. Cover and cook on LOW for 8 hours. Stir in rice and tomatoes; cook, covered, 30 minutes.



Leave a Reply



CROCK-POT® is a registered trademark of Sunbeam Products, Inc., doing business as Jarden Consumer Solutions.
Crockpoteasyrecipes.com is not associated with Sunbeam Products or Jarden Consumer Solutions. All trademarks, noted or otherwise, are the properties of their respective owners.