Spicy Chipotle Black-Eyed Peas

Method2 steps · about 8 hr 25 min

1. 1

   Step 1: Heat the olive oil (2 tablespoons) and balsamic vinegar (1 tablespoon) in a skillet; cook and stir the orange bell pepper (1 cup), celery (1 cup), carrot (1 cup), onion (1 cup), and garlic (1 teaspoon) 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 (4 cups), 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 (2 teaspoons), and black pepper (½ teaspoon). Add additional water as needed so the peas stay submerged as they hydrate.

   Uses 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

2. 2

   Step 2: Cook in the slow cooker on Low until the black-eyed peas are very tender and the flavors are blended, about 8 hours. Check the liquid during cooking and add hot water as needed to keep the peas submerged until tender.

   Uses assembled black-eyed-pea mixture · additional hot water as needed to keep peas submerged