"A very spicy and surprisingly flavorful way to prepare black-eyed peas in a slow-cooker. It's perfect for a New Year's party." — Amanda
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chopped orange bell pepper
2 (16 ounce) packages
dry black-eyed peas
vegetable bouillon base (such as Better Than Bouillon® Vegetable Base)
1 (7 ounce) can
chipotle peppers in adobo sauce, chopped, sauce reserved
liquid mesquite smoke flavoring
ground black pepper
I made this recipe exactly as written and we all LOVED it! Yes, it is spicy...but that should be expected as the description DOES say it's very spicy (honestly, have you ever had a chipotle pepper that wasn't)? This was an excellent dish to have on a very cold day. Even my picky 14 year old daughter ate it up! I would not change a thing with this recipe and urge you to try it if you like spicy foods.
The carrots totally ruined this for me, they made it too sweet, will try again without the carrots, and add more garlic and chipotle , a cheese garnish would be good, creative idea , but it needs tweeking...
I cut the recipe in half from 20 to 10 servings and I used chicken stock instead of the veggie base/water. Garnished it with cilantro and crumbled bacon and it was very good. Spicy yes but it is supposed to be. I will make this again and Happy New Year 2010!!!!
Came across this recipe last year when I was looking to expand my vegetarian cooking capabilities. I remember it being so spicy, I could hardly eat it. I made it again this year with a few adjustments. I cut the recipe in half, then I doubled or tripled all the veggies. I did not pre-cook the veggies, I just threw everything into the crock pot, because I was short on time, and a few hours in a crock pot will turn them into mush anyway. I put in only half of the "better than bouillon soup base - as it has a lot more sodium than the nutritional info in the recipe seems to imply. I crushed two big cloves of garlic, and chopped up only about 3 chipotle peppers from the can, and added them and whatever sauce was sticking on them into the crock pot. (Two large and one smaller one.) I'd say that the majority of Americans would still find the result to be quite spicy. Be careful with those chipotle peppers and Adobo sauce!
I guess I was not supposed to soak the black-eyed peas overnight, so the result is a little soupier than expected, and was ready more quickly than the recipe states. But that worked out well, because I skipped lunch, so I was hungry early. And it was yummy-licious, and I'll have to make it again soon!
My husband likes this, but it's too spicy hot for me and I only added two chipotle peppers, and none of the sauce. Very smoky flavor. If you like that sort of thing, and heat, then this is for you!
I made this and combined some elements from CB"s Black Eyed Peas. Everyone Loveed them Yea :))
Too few veg and too much chipotle. The heat overwhelmed every other flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Chipotle Black-Eyed Peas
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 24
Make flavorful, Mexican-inspired black-eyed peas in the slow cooker.
Watch how to make this classic Southern New Year’s Day specialty.
Enjoy them on New Year’s Day and grab a little luck for the entire year!