Slow Cooker Spicy Black Eyed Peas Food

EASY CROCK POT BLACK EYED PEAS

Steps:

• Add black-eyed peas, carrots, celery, onion, garlic cloves, chipotles (along with a few spoonfuls of adobo sauce), and broth to a slow cooker.
• Mix well, cover, and cook on high for 1.5 to 2 hours (or low for 6 to 8 hours) or until beans are tender.
• Remove garlic cloves (or mash and mix into the beans) and large chunks of onion; season beans to taste with salt.
• Serve beans over rice, garnished with cilantro or parsley, if you wish. Enjoy!

SPICY BLACK-EYED PEAS

Steps:

• In a large pot over medium heat, add bacon and render until crisp. Remove the bacon to the paper towel-lined plate. To the same pot with rendered bacon fat, add the garlic, chiles, bay leaves, and dried peas and stir to combine. Pour in the chicken stock and add the tomatoes. Simmer over medium-low heat for 1 hour until peas are tender.
• Transfer about 1 to 2 cups of the peas to a blender and puree until smooth. Place the blended peas back into the pot and stir to incorporate. Add the thyme leaves and season with salt and pepper, to taste. Continue to cook for another 15 minutes. Place in a serving dish and dress the peas with the lemon juice, green onions, cilantro and bacon before serving

BASIC CROCK POT BLACK-EYED PEAS

Steps:

• Gather the ingredients.
• Rinse the black-eyed peas in a colander under cold running water. Pick them over and discard any damaged or malformed peas.
• Put the peas in a large slow cooker along with the sliced onion and minced garlic. Add the freshly ground black pepper and the water.
• Cover the slow cooker and cook on low for about 5 hours (about 3 hours on high). Add the salt or salt blend, stir, and taste again, adding more salt or seasoned salt if needed.
• Continue cooking for 15 to 20 minutes and stir well before serving.

SLOW COOKER SPICY BLACK-EYED PEAS

Steps:

• Pour the water into a slow cooker, add the bouillon cube, and stir to dissolve. Combine the black-eyed peas, onion, garlic, bell pepper, jalapeno pepper, ham, bacon, cayenne pepper, cumin, salt, and pepper; stir to blend. Cover the slow cooker and cook on Low for 6 to 8 hours until the beans are tender.

SLOW COOKER BLACK-EYED PEAS

Steps:

• Put black-eyed peas into a large container with enough cool water to cover by a few inches; soak 8 hours to overnight.
• Put ham hocks into a stockpot with 6 cups water; bring to a boil, reduce heat to low, cover pot, and simmer until meat is falling off bone, about 90 minutes. Remove ham hocks and reserve for another use. Refrigerate the ham stock, 8 hours to overnight.
• Drain and rinse black-eyed peas thoroughly; transfer to a slow cooker. Bury one of the cooked ham hocks in the peas; add onion, garlic, red pepper flakes, and sugar.
• Skim congealed fat from surface of ham stock; discard. Pour stock into slow cooker. Add enough water to cover the peas by 1 1/2 inches.
• Cook on Low for 14 hours. Season with salt.

SLOW-COOKER SPICY BLACK-EYED PEAS RECIPE - (4/5)

Steps:

• Pour the water or broth into a slow-cooker, add the bouillon, and stir to dissolve. Combine the black-eyed peas, Better Than Bouillon Chicken Base, Rotel Tomatoes with Green Chiles, onion, garlic, red bell pepper, jalapeno, ham, bacon, cayenne, cumin, black pepper, and honey; stir to blend. Cover the slow-cooker and cook on low for 6 to 8 hours until the beans are tender. During last hour of cooking add roughly chopped kale or spinach. Serve with cornbread.

SLOW COOKER SPICY BLACK-EYED PEAS

Steps:

• Pour the water into a slow cooker, add the bouillon cube, and stir to dissolve.
• Combine the black-eyed peas, onion, garlic, bell pepper, jalapeno pepper, ham, bacon, cayenne pepper, cumin, salt, and pepper; stir to blend.
• Cover the slow cooker and cook on Low for 6 to 8 hours until the beans are tender.

SPICY BLACK-EYED PEAS

Steps:

• In 3- to 4-quart slow cooker, mix all ingredients except salsa.
• Cover; cook on High heat setting 3 to 4 hours.
• Stir in salsa. Cover; cook on High heat setting about 10 minutes or until hot.

SPICY BLACK-EYED PEAS

Steps:

• In a large saucepan, cook the bacon slices, until crisp.
• Remove the bacon, crumble and set aside to use as a topping for the finished peas.
• Saute the onion in the bacon drippings until tender.
• Add the peas, diced tomatoes with green chiles, salt, chili powder, pepper, and water.
• Cover and cook over medium heat for 45 min to an hour, or until the peas are tender.
• Add additional water, if necessary.
• Serve over rice with the crumbled bacon as a garnish.