Crockpot Hot and Spicy Black-eyed Peas

CROCKPOT HOT & SPICY BLACK-EYED PEAS Southern Living 2007 Slow Cooked Sides Prep: 20 min Cook: 8 hr, 30 min Stand: 8 hr Jalapeno pepper and Mexican-style stewed tomatoes spice up these black-eyed peas. 1 (16-oz) package dried black-eyed peas 4 green onion, chopped 1 red bell pepper, chopped 1 jalapeno pepper, seeded and diced 1 (3-oz) package pepperoni slices, diced 2 cups hot water 1 chicken bouillon cube 1/2 tsp. salt 1/4 tsp. cayenne pepper 1 (14.5-oz) can Mexican-style stewed tomatoes (Rotel) 3/4 cup uncooked quick rice 1. Place peas in a 5-qt slow cooker. Cover with water 2 inched above peas. Let stand 8 hours. Drain. 2. Combine peas and next 8 ingredients in slow cooker. 3. 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. Makes 12 cups.

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