Spicy Chipotle Black-Eyed Peas recipe
All Recipes Side Dish Beans and Peas
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 ½ teaspoon ground black pepper
Nutrition Info
- 164.9 caloriescarbohydrate: 26.9 gcholesterol: : -fat: 2.7 gfiber: 8.2 gprotein: 9.2 gsaturatedFat: 0.4 gservingSize: -sodium: 170.4 mgsugar: 4.8 gtransFat: : -unsaturatedFat: : -
Directions Spicy Chipotle Black-Eyed Peas
Directions
-
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.
Cook in the slow cooker on Low until the black-eyed peas are very tender and the flavors are blended, about 8 hours.