Crockpot Hot and Spicy Black-eyed Peas

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

• 1 (16-oz) package dried black-eyed peas
• 4 green onion, chopped
• 1 red bell pepper, chopped
• 1 jalapeño pepper, seeded and diced
• 1 (3-oz) package pepperoni slices, diced
• 2 cups hot water
• 1 chicken bouillon cube
• ½ tsp. salt
• ¼ tsp. cayenne pepper
• 1 (14.5-oz) can Mexican-style stewed tomatoes (Rotel)
• ¾ cup uncooked quick rice

Directions

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.