“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.” - by Amanda
Ingredients
Adjust Servings
Original recipe yields 20 servings
Directions
- 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.
- Cook in the slow cooker on Low until the black-eyed peas are very tender and the flavors are blended, about 8 hours.
Nutrition
Amount Per Serving (20 total)
- Calories
- 165 cal
- 8%
- Fat
- 2.7 g
- 4%
- Carbs
- 26.9 g
- 9%
Based on a 2,000 calorie diet
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Reviews (8)
Rate This Recipe
"I made this recipe exactly as written and we all LOVED it! Yes, it is spicy...but that should be expected as the description DOES say it's very spicy (honestly, have you ever had a chipotle pepper th..." See moreat wasn't)? This was an excellent dish to have on a very cold day. Even my picky 14 year old daughter ate it up! I would not change a thing with this recipe and urge you to try it if you like spicy foods. "
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