Slow Cooker Spicy Black-Eyed Peas

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It’s a Southern tradition to eat black-eyed peas on New Year’s Day every year. It is supposed to bring you good luck/prosperity during the new year. So, with Mark being from Texas, we have them every year. A friend of ours, Lisa J, found this recipe and we decided to try it this year. Let me tell you, these are so delicious that we decided that we are going to have them more often than just on New Year’s Day.  They are awesome! It’s an  inexpensive dish to make and so simple, you just throw everything in the crock pot.  Just make sure it’s big enough. I had to change crock pots three times by the time I got everything together and made sure I had enough room for the beans to swell and be able to stir.  I made some small changes, see the notes below.

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Ingredients:

6 cups water
1 cube chicken bouillon
1 pound dried black-eyed peas, sorted and rinsed
1 onion, diced
2 cloves garlic, diced
1 red bell pepper, stemmed, seeded, and diced
1 jalapeno chile, seeded and minced
8 ounces diced ham
4 slices bacon, chopped
1/2 teaspoon cayenne pepper
1 1/2 teaspoons cumin
salt, to taste
1 teaspoon ground black pepper

Directions:

Pour the water into a slow cooker, add the bouillon cube, and stir to dissolve. Combine the black-eyed peas, onion, garlic, bell pepper, jalapeno pepper, ham, bacon, cayenne pepper, cumin, salt, and pepper; stir to blend. Cover the slow cooker and cook on Low for 6 to 8 hours until the beans are tender.

Notes:
*I used 2 jalapenos rather than 1. We like our food a little on the spicy side.
*I added a 16 oz can of diced stewed chili ready tomatoes. We thought the Mexican style would be good also.
*We are not real big on cumin, so I cut that in half.
*I also added extra ham and bacon because we love our dead pig.

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