Slow-Cooker Spicy Black-Eyed Peas

By calypan

Enjoy this easy slow-cooker recipe that's perfect for pot luck dinners and barbecues. This recipe tastes great with cornbread and a large gathering of loved ones catching up around the dinner table. Slightly spicy and richly flavored, this black-eyed pea recipe is the perfect zing to add to your dinner table any time of the year.

Ingredients

• 4 cups water or chicken broth
• 1 1/2 tablespoons Better Than Bouillon Chicken Base
• 1 can Rotel Tomatoes with Green Chiles
• 1-pound dried black-eyed peas, sorted and rinsed (no need to soak)
• 1 onion, diced
• 2 cloves garlic, diced
• 1 red bell pepper, stemmed, seeded, and diced
• 1 jalapeno chile, seeded and minced
• 1 1/2 cups ham, diced
• 4 slices bacon, chopped
• 1/2 teaspoon cayenne pepper
• 1 1/2 teaspoons cumin
• 1 teaspoon ground black pepper
• 1 tablespoon honey
• 2 cups kale or spinach, roughly chopped

Preparation

Step 1

Pour the water or broth into a slow-cooker, add the bouillon, and stir to dissolve.

Combine the black-eyed peas, Better Than Bouillon Chicken Base, Rotel Tomatoes with Green Chiles, onion, garlic, red bell pepper, jalapeno, ham, bacon, cayenne, cumin, black pepper, and honey; stir to blend. Cover the slow-cooker and cook on low for 6 to 8 hours until the beans are tender.

During last hour of cooking add roughly chopped kale or spinach. Serve with cornbread.