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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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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. Ingredients:
3 cups shelled black-eyed peas |
2 cups fat-free, lower-sodium chicken broth |
2 cups chopped sweet onion |
2 tablespoons finely chopped jalapeño pepper |
1/2 teaspoon dried thyme |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
4 garlic cloves, minced |
1 (12-ounce) smoked turkey leg |
1 bay leaf |
hot sauce (optional) |
Directions:
1. 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.
2. 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.
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