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Slow-Cooker Spicy Black-Eyed Peas


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.

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  • 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


Servings 10
Preparation time 20mins
Cooking time 500mins
Adapted from


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.


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