Deborahs Slow Cooker Spicy Black Eyed Peas Recipes

DEBORAH'S SLOW COOKER SPICY BLACK EYED PEAS

Steps:

• Combine black-eyed peas, butter, onion, ham, bell pepper, diced tomatoes with green chile peppers, garlic, and seasoned salt in a slow cooker.
• Cook on Low for 4 hours.

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.

DEBORAH'S SLOW COOKER SPICY BLACK EYED PEAS

Steps:

• Combine black-eyed peas, butter, onion, ham, bell pepper, diced tomatoes with green chile peppers, garlic, and seasoned salt in a slow cooker.
• Cook on Low for 4 hours.

DEBORAH'S SLOW COOKER SPICY BLACK EYED PEAS

Steps:

• Combine black-eyed peas, butter, onion, ham, bell pepper, diced tomatoes with green chile peppers, garlic, and seasoned salt in a slow cooker.
• Cook on Low for 4 hours.

DEBORAH'S SLOW COOKER SPICY BLACK EYED PEAS

Steps:

• Combine black-eyed peas, butter, onion, ham, bell pepper, diced tomatoes with green chile peppers, garlic, and seasoned salt in a slow cooker.
• Cook on Low for 4 hours.

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.

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.

GOAN BLACK-EYED PEAS (SLOW COOKER)

Steps:

• Put the black-eyed peas in the slow cooker - no need to presoak.
• Peel and chop the tomatoes (or do what I did - use canned).
• Grind together the tomatoes, onion, ginger, garlic and chiles in a food processor (I used my stick blender and a deep-ish bowl). Add to slow cooker.
• Add the coriander, salt, turmeric, cumin and sugar to the slow cooker.
• Add the water and give it a stir. Cook on High for 7 hours. (Mine were done in about 5 hours). (See note about water. One reviewer reports using 6 cups and that that was enough.).
• Just before it's done, stir in the coconut milk and let it heat through, about 10 minutes.
• Garnish with cilantro. Serve with bread,naan, or rice, or on its own as a soup. (I strained off some of the liquid and served over rice).
• NOTE - I thought this was too much water. My peas cooked much more quickly than indicated, perhaps they were very fresh and just did not absorb as much water. When making again, I will reduce water and report back.