We have slow-cooked black-eyed peas regularly at our house. They’re supposed to bring good luck in the new year.
—DAWN FRIHAUF FORT MORGAN, CO
PREP: 20 MIN. • COOK: 6 HOURS • MAKES: 12 SERVINGS (3/4 CUP EACH)
1 package (16 ounces) dried black-eyed peas, rinsed and sorted
1/2 pound fully cooked boneless ham, finely chopped
1 medium onion, finely chopped
1 medium sweet red pepper, finely chopped
5 bacon strips, cooked and crumbled
1 large jalapeno pepper, seeded and finely chopped
2 garlic cloves, minced
1 1/2 teaspoons ground cumin
1 teaspoon reduced-sodium chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
6 cups water
Minced fresh cilantro, optional
Hot cooked rice
In a 6-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 6-8 hours or until peas are tender. Sprinkle with cilantro if desired. Serve with rice.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.