Recipes

Black-Eyed Peas & Ham

Dawn Frihauf

Ingredients:

  • 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 Arizona Gunslinger Red Jalapeno Pepper Sauce
  • 1/4 teaspoon pepper
  • 6 cups water
  • Minced fresh cilantro, optional
  • Hot cooked rice

Instructions:

  • Soak peas according to package directions.
  • Transfer peas to a 6-qt. slow cooker; add the next 12 ingredients.  Cover and cook on low until peas are tender, 5-7 hours.   Sprinkle with cilantro if desired.
  • Serve with rice.