Spicy Chipotle Black-Eyed Peas

asian european filipino greek korean mediterranean middle eastern region side spicy sour savory umami medium fast

Prep

23 min

Cook

45 min

Total

68 min

Ingredients (14)

2 tablespoons olive oil g

1 tablespoon balsamic vinegar g

1 cup chopped orange bell pepper g

1 cup chopped celery g

1 cup chopped carrot g

1 cup chopped onion g

1 teaspoon minced garlic g

2 (16 ounce) packages dry black-eyed peas g

4 cups water g

4 teaspoons vegetable bouillon base (such as Better Than Bouillon® Vegetable Base) g

1 (7 ounce) can chipotle peppers in adobo sauce, chopped, sauce reserved g

2 teaspoons liquid mesquite smoke flavoring g

2 teaspoons ground cumin g

½ teaspoon ground black pepper g

Nutrition

kcal

fat

carbs

protein

Instructions

Heat the olive oil and balsamic vinegar in a skillet; cook and stir the orange bell pepper, celery, carrot, onion, and garlic 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, 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, and black pepper.

Cook in the slow cooker on Low until the black-eyed peas are very tender and the flavors are blended, about 8 hours.