Hot-and-Spicy Black-Eyed Peas

By cprzybyl

Southern Living

OCTOBER 1999

Ingredients

• 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

Preparation

Step 1

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.