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Crockpot Hot and Spicy Black-eyed Peas

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Contributed by Catsrecipes Y-Group

  • From: Southern Living 2007 Slow Cooked Sides
  • Prep: 20 min Cook: 8 hr, 30 min Stand: 8 hr
  • Makes 12 cups.

Jalapeño pepper and Mexican-style stewed tomatoes spice up these black-eyed peas.

Ingredients Edit

Directions Edit

  1. Place peas in a 5-qt slow cooker. Cover with water 2 inched above peas. Let stand 8 hours. Drain.
  2. Combine peas and next 8 ingredients in slow cooker.
  3. Cover and cook on low 8 hours or until beans are tender. Stir in tomatoes and rice.
  4. Cover and cook on low 30 more minutes or until rice is tender.

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