Discover Slow-Cooker Black-Eyed Peas for your holiday gathering. Ham and bacon lend their smoky goodness to black-eyed peas in this simple and delicious slow-cooker dish. Slow-Cooker Black-Eyed Peas might be your new favorite side.
What You Need
Original recipe yields 12 servings
1 lb. black-eyed peas, rinsed
4 carrots, peeled, chopped
1 large onion, chopped
4 slices OSCAR MAYER Bacon, chopped
2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
1 can (10 oz.) reduced-sodium diced tomatoes and green chiles, undrained
1 cup water
1 pkg. (7 oz.) OSCAR MAYER CARVING BOARD Slow Cooked Ham
1-1/2 tsp. ground cumin
1 bunch mustard greens, chopped
6 cups hot cooked long-grain white rice
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Let's Make It
Place peas in large saucepan. Add enough water to cover by 3 inches. Bring to boil; simmer on medium-low heat 2 min. Remove from heat. Let stand, covered, 1 hour.
Cook and stir carrots, onions and bacon in skillet on medium heat 8 min. or until onions are crisp-tender. Meanwhile, bring broth, tomatoes and water to boil in saucepan.
Drain peas; place in slow cooker. Add cooked vegetables, broth mixture, ham and cumin; stir. Cover with lid; cook on LOW 5 to 6 hours (or on HIGH 2-1/2 to 3 hours).
Stir in greens. Cook, covered, 30 min. or just until greens are tender. Serve with rice.
Add 1/4 to 1/2 tsp. ground red pepper (cayenne) to slow cooker with the greens.
Serve the black-eyed peas with rice for a low-calorie, low-fat, main dish that's also low in sodium. Plus it is rich in vitamin A from the carrots.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 12 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.