Spicy Chipotle Black-Eyed Peas |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 20 |
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A very spicy and surprisingly flavorful way to prepare black-eyed peas in a slow-cooker. It's perfect for a New Year's party. Ingredients:
2 tablespoons olive oil |
1 tablespoon balsamic vinegar |
1 cup chopped orange bell pepper |
1 cup chopped celery |
1 cup chopped carrot |
1 cup chopped onion |
1 teaspoon minced garlic |
2 (16 ounce) packages dry black-eyed peas |
4 cups water |
4 teaspoons vegetable bouillon base (such as better than bouillon® vegetable base) |
1 (7 ounce) can chipotle peppers in adobo sauce, chopped, sauce reserved |
2 teaspoons liquid mesquite smoke flavoring |
2 teaspoons ground cumin |
1/2 teaspoon ground black pepper |
Directions:
1. Heat the olive oil and balsamic vinegar in a skillet; cook and stir the orange bell pepper, celery, carrot, onion, and garlic in the hot oil until the onion is translucent, 5 to 8 minutes. Transfer the mixture to a slow cooker; mix in the black-eyed peas, water, and vegetable base, stirring to dissolve the vegetable base. Stir in the chipotle peppers, about 1 tablespoon of the reserved adobo sauce (or to taste), liquid smoke, cumin, and black pepper.
2. Cook in the slow cooker on Low until the black-eyed peas are very tender and the flavors are blended, about 8 hours.
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