3 1/2 cups water
1 cup chicken stock
12 oz beer
1 lb dried black-eyed peas (about 2 1/2 c)
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
3 chipotles in Adobo sauce, minced
1/2 lb diced ham
1 1/4 oz cayenne hot sauce
1 tsp ground cumin
1 tsp yellow mustard
1 tsp black pepper
salt to taste
Sort and rinse dried peas. Combine in crockpot. Cook on high until peas are tender, about 3 hours.
You can also make this recipe with field peas (1 lb or about 2 1/4 c) instead of black-eyed peas, or with both (1/2 pound of each).
Can also cook on stove: combine ingredients in an 8-quart stockpot, bring to a boil, reduce heat to medium-low and simmer, covered, 1 1/2 hours or until peas are tender.
This recipe last updated: 30 July 2014