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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 was added: 30 July 2014 |