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Hot and Spicy Black-Eyed Peas Recipe

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This recipe for Hot and Spicy Black-Eyed Peas, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy and Sarah Hollister
Added: Friday, October 10, 2008


16 oz. pkg. dried black-eyed peas
4 green onions, chopped
1 red bell pepper, chopped
1 jalapeņo pepper, diced
3 oz. pkg. pepperoni slices, diced
2 c. hot water
1 chicken bouillon cube
1/2 t. salt
1/4 t. ground red pepper
14.5 oz. can Mexican stewed tomatoes
3/4 c. 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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