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Hot and Spicy Black-eyed Peas Recipe

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This recipe for Hot and Spicy Black-eyed Peas is from Cpl. Andrew L. Hutchins Scholarship Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (16oz) package dried black-eyed peas
4 green onions, chopped
1 red bell pepper, chopped
1 jalapeņo pepper, diced
1 (3oz) package pepperoni slices, diced
1 chicken bouillon cube
1/2 tsp salt
1/2 tsp ground red pepper
1 (14.5oz) can Mexican style stewed tomatoes
3/4 cup uncooked instant white rice
Directions:
Directions:
Place peas in large bowl. Cover with 2 cups hot water (at least two inches above peas) and let stand 8 hours. Drain.

Combine peas and next 7 ingredients in a 5-quart slow cooker.

Cover and cook on LOW 8 hours or until beans are tender.

Stir in tomatoes and rice. Cover and cook on LOW 30 more minutes until rice is tender.

 

 

 

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