Crockpot Hot and Spicy Black-eyed Peas

Contributed by Catsrecipes Y-Group
* From: Southern Living 2007 Slow Cooked Sides 
* Prep: 20 min Cook: 8 hr, 30 min Stand: 8 hr 
* Makes 12 cups.
Jalapeño pepper and Mexican-style stewed tomatoes spice up these black-eyed 
peas. 
== Ingredients ==
* 1 (16-oz) package dried black-eyed peas
* 4 green onion, chopped 
* 1 red bell pepper, chopped 
* 1 jalapeño pepper, seeded and diced 
* 1 (3-oz) package pepperoni slices, diced 
* 2 cups hot water 
* 1 chicken bouillon cube 
* ½ tsp. salt 
* ¼ tsp. cayenne pepper 
* 1 (14.5-oz) can Mexican-style stewed tomatoes (Rotel) 
* ¾ cup uncooked quick rice 
== Directions ==
# Place peas in a 5-qt slow cooker. Cover with water 2 inched above peas. Let stand 8 hours. Drain. 
# Combine peas and next 8 ingredients in slow cooker. 
# Cover and cook on low 8 hours or until beans are tender. Stir in tomatoes and rice. 
# Cover and cook on low 30 more minutes or until rice is tender.
Category:Black-eyed pea Recipes
Category:Cathy's Recipes
Category:Jalapeno pepper Recipes
Category:Pepperoni Recipes
Category:Red bell pepper Recipes
Category:Rice Recipes
Category:Tomato Recipes