Crockpot Hot and Spicy Black-eyed Peas

Introduction

History

Black-eyed peas have been a staple in Southern cuisine for centuries. They are often eaten on New Year's Day for good luck and prosperity in the coming year. This recipe takes the traditional black-eyed pea dish and adds a spicy twist with the addition of jalapeño peppers and cayenne pepper.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Soaking the black-eyed peas overnight helps to soften them and reduce cooking time.

- Adjust the amount of cayenne pepper to suit your spice preference.

- Be sure to stir in the tomatoes and rice at the end of cooking to ensure they are cooked through.

Serving Suggestions

Serve this dish with a side of cornbread or over cooked rice for a complete meal.

Cooking Techniques

This recipe uses a slow cooker to simmer the ingredients together for a flavorful and tender dish.

Ingredient Substitutions

Use vegetable broth instead of chicken bouillon for a vegetarian option.

- Substitute diced ham for the pepperoni for a different flavor profile.

Make Ahead Tips

This dish can be prepared ahead of time and stored in the refrigerator for up to 3 days before reheating.

Presentation Ideas

Garnish with chopped fresh parsley or green onions for a pop of color.

Pairing Recommendations

Serve this dish with a side of collard greens and cornbread for a classic Southern meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of this recipe contains approximately 250 calories.

Carbohydrates

Each serving of this Crockpot Hot and Spicy Black-eyed Peas recipe contains approximately 35 grams of carbohydrates.

Fats

Each serving of this recipe contains approximately 6 grams of fat.

Proteins

Each serving of this recipe contains approximately 12 grams of protein.

Vitamins and minerals

This recipe is a good source of vitamin C, vitamin A, and iron.

Alergens

This recipe contains dairy (from the chicken bouillon cube) and pork (from the pepperoni slices).

Summary

This Crockpot Hot and Spicy Black-eyed Peas recipe is a nutritious and filling dish that is high in protein and fiber. It is a great option for a hearty meal that will keep you satisfied.

Summary

This Crockpot Hot and Spicy Black-eyed Peas recipe is a flavorful and satisfying dish that is perfect for a cozy night in. With a spicy kick and hearty ingredients, this dish is sure to become a new favorite in your recipe rotation.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Crockpot Hot and Spicy Black-eyed Peas. It was on a hot summer day, many years ago, when I was visiting my dear friend Martha in the countryside. We had spent the morning picking fresh vegetables from her garden and preparing a delicious lunch together. As we sat down to eat, she brought out a steaming pot of black-eyed peas that had been simmering in the crockpot all morning.

The aroma that wafted from the pot was incredible – a rich blend of spices and herbs that made my mouth water. I took my first bite and was instantly hooked. The peas were tender and flavorful, with a subtle heat that lingered on my tongue. I knew right then and there that I had to learn how to make this dish for myself.

As Martha and I sipped on our sweet tea, she shared the recipe with me, explaining each step in detail. She told me that she had learned it from her grandmother, who had passed it down through the generations. The key, she said, was to let the peas simmer slowly in the crockpot, allowing the flavors to meld together and develop over time.

I returned home that evening with a newfound determination to perfect Martha's recipe. I gathered all the necessary ingredients – black-eyed peas, diced tomatoes, onions, garlic, cayenne pepper, and a few other spices – and set to work in my own kitchen. As I chopped and stirred, I could almost hear Martha's voice guiding me through each step.

The next morning, I woke up to the delicious aroma of the black-eyed peas simmering in the crockpot. I couldn't wait to taste the final result. As I lifted the lid and took a spoonful, I was transported back to Martha's kitchen, where we had first shared this dish together. The peas were just as tender and flavorful as I remembered, with a perfect balance of heat and spice.

I knew that I had mastered Martha's recipe, but I couldn't stop there. Over the years, I have experimented with different variations, adding my own twist to the dish. Sometimes I add a bit of bacon for extra flavor, or swap out the cayenne pepper for some smoked paprika. Each time, I am reminded of the joy I felt that summer day when I first discovered this recipe.

Now, whenever I make Crockpot Hot and Spicy Black-eyed Peas, I think of Martha and her grandmother, who passed down this delicious dish. It has become a staple in my own family, a recipe that I will continue to cherish and share for years to come. And as I sit down to enjoy a bowl of these spicy peas, I am grateful for the memories and the joy that cooking has brought into my life.

Categories

| American Recipes | Black-eyed Pea Recipes | Cathy's Recipes | Jalapeno Pepper Recipes | Pepperoni Recipes | Red Bell Pepper Recipes | Rice Recipes | Tomato Recipes |

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