"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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