Sides, Vegetarian

Hot and Spicy Black-Eyed Peas

  • 1  (16-ounce) package dried black-eyed peas
  • 4  green onions, chopped
  • 1  red bell pepper, chopped
  • 1  jalapeño pepper, diced
  • 1  (3-ounce) package pepperoni slices, diced
  • 2  cups  hot water
  • 1  chicken bouillon cube
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  ground red pepper
  • 1  (14.5-ounce) can Mexican stewed tomatoes
  • 3/4  cup  uncooked quick rice


Place peas in a 5-quart slow cooker. Cover with water 2 inches above peas; let stand 8 hours. Drain.

Combine peas and next 8 ingredients in slow cooker. Cover and cook at LOW 8 hours. Stir in tomatoes and rice; cook, covered, 30 minutes



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