Spicy Chipotle Black-Eyed Peas recipe

All Recipes Best Recipe Side Dish Beans and Peas

Ingredients

2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 cup chopped orange bell pepper
1 cup chopped celery
1 cup chopped carrot
1 cup chopped onion
1 teaspoon minced garlic
2 (16 ounce) packages dry black-eyed peas
4 cups water
4 teaspoons vegetable bouillon base (such as Better Than Bouillon® Vegetable Base)
1 (7 ounce) can chipotle peppers in adobo sauce, chopped, sauce reserved
2 teaspoons liquid mesquite smoke flavoring
2 teaspoons ground cumin
½ teaspoon ground black pepper

Nutrition Info

164.9 calories
carbohydrate: 26.9 g
cholesterol: : -
fat: 2.7 g
fiber: 8.2 g
protein: 9.2 g
saturatedFat: 0.4 g
servingSize: -
sodium: 170.4 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the olive oil and balsamic vinegar in a skillet, cook and stir the orange bell pepper, celery, carrot, onion, and garlic in the hot oil until the onion is translucent, 5 to 8 minutes. Transfer the mixture to a slow cooker, mix in the black-eyed peas, water, and vegetable base, stirring to dissolve the vegetable base. Stir in the chipotle peppers, about 1 tablespoon of the reserved adobo sauce (or to taste), liquid smoke, cumin, and black pepper.

  2. Cook in the slow cooker on Low until the black-eyed peas are very tender and the flavors are blended, about 8 hours.

Recipe Yield

20 servings

Recipe Note

A very spicy and surprisingly flavorful way to prepare black-eyed peas in a slow-cooker. It's perfect for a New Year's party.

Do you like the recipe? Share this tasty recipe!