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Slow Cooker

Spicy Chipotle Black-Eyed Peas

A smoky, spicy twist on a Southern classic. Chipotle peppers add heat and depth to these hearty black-eyed peas—great as a side dish or meatless main with cornbread or rice.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

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 1/2 teaspoon ground black pepper

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.