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Spicy Crockpot Black-Eyed Peas

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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





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Last updated 15 April 2017.
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