Yield: 12 servings
[edit] Ingredients
1 |
|
4 |
green onions chopped |
1 |
red bell pepper, chopped |
1 |
jalapeno pepper diced |
1 |
ounce x 3 package pepperoni slices, diced |
2 |
cups hot water |
1 |
|
½ |
teaspoon salt |
¼ |
teaspoon ground red pepper |
1 |
ounce can 14.5 mexican stewed tomatoes |
¾ |
cup uncooked rice |
[edit] Preparation
Step 1 |
Place peas in a slow cooke. Cover with water 2 inches above peas. Let stand for 8 hours and drain. Combine peas, onions and next 7 ingredients in slow cooker. Cover and cook at LOW for 8 hours. Stir in tomatoes and rice; cook covered for 30 minutes. |
Step 2 |
Yield: 12 cups |
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[edit] About Hot and Spicy Blackeye Peas
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