Spicy Black-Eyed Peas

black-eyed peas

I don’t remember ever having black-eyed peas until a couple of years ago when I tried a recipe that called for them.  We all really liked them!  This recipe is a good warmer-upper for the self-proclaimed non-cooks among us. It requires little more than a bit of cutting and bit of “dumping” into the slow cooker.  If you don’t have andouille sausage (or if you don’t want it spicy), use smoked sausage or polish sausage.  You can even use leftover ham.

1 lb. dried black-eyed peas, rinsed and sorted (wrinkled ones thrown out)
1 lb. andouille sausage, diced
1 onion, chopped
2 celery stalks, chopped
2 T. hot pepper sauce (or less, if you want)
5 cloves garlic, pressed
4 bay leaves
1 t. dried thyme
8 c. chicken broth (or bouillon)

Combine all ingredients in a slow cooker, heat on low for 6-7 hours.

Discard bay leaves before serving.

This is also good when served over cooked rice.

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