Spicy black-eyed peas are a great way to warm up on a cold day and are even better with some fresh cornbread on the side.
Course: Main Course
Keyword: bacon, bell pepper, black-eyed peas, cayenne, crockpot, cumin, garlic, ham, jalapeno, oregano, slow cooker, soup, spicy, yellow onion
Ingredients
16ouncesdry black-eyed peas
3beef bouillon cubes
1small yellow oniondiced
4 to 6clovesgarlicminced
1bell pepperdiced (any color)
1-2jalapeno peppersdiced (remove the seeds for less kick)
1cuphamchopped
6slicesbaconchopped
3teaspoonscumin
2teaspoonsoregano
1/2 to 1teaspooncayenne pepper
salt and pepper to taste
Instructions
Add the beef bouillon cubes to about 1 cup of hot water. Smash the cubes before adding them to a large crockpot along with five more cups of water, and then add all of the rest of the ingredients, as well. You do not have to do anything to prep the peas. Just dump them in.
Give the mixture a good stir and then cook on high for six hours or until the peas are cooked through.