SLOW-COOKER BLACK-EYED PEAS

By JoyceW-2

Ingredients

• 1 pound black-eyed peas, rinsed
• 4 carrots, peeled, chopped
• 1 large onion, chopped
• 4 slices bacon, chopped
• 2 cans (14 1/2 ounces each) fat-free reduced sodium chicken broth
• 1 can (10 ounces) reduced-sodium diced tomatoes and green chiles, undrained
• 1 cup water
• 1 package (7 ounces) slow cooked ham
• 1 1/2 teaspoon ground cumin
• 1 bunch mustard greens, chopped
• 6 cups hot cooked long-grain white rice

Preparation

Step 1

Place peas in large saucepan. Add enough water to cover by 3 inches. Bring to boil; simmer on medium-low heat 2 minutes. Remove from heat. Let stand, covered, 1 hour.

Cook and stir carrots, onions and bacon in skillet on medium heat 8 minutes or until onions are crisp-tendet. Meanwhile, bring broth, tomatoes and water to boil in saucepan.

Drain peas; place in slow cooker. Add cooked vegetables, broth mixture, ham and cumin; stir. Cover with lid; cook on LOW for 5 to 6 hours (or on HIGH 2 1/2 to 3 hours).

Stir in greens. Cook, covered, 30 mionutes or just until greens are tender. Serve with rice.