21 November, 2010

Black-eyed Pea Soup | Slow-Cooker Quick Fixes

Black-eyed Pea Soup ingredients
Makes 6 to 8 servings
1 (16-oz) pkg dried black-eyed peas
6 bacon slices
1 (8-oz) container refrigerated prechopped onion
1 medium red bell pepper, chopped
1 (48-oz) container chicken broth
1 Tbsp jarred minced garlic
1 (14.5-oz) can diced Ro-Tel, undrained

Chopped green onions

Notes: If you have the up-front time, you can use the following method to soak the peas for this recipe. Place peas in a Dutch oven; add water 2-inches above peas. Bring to a boil. Boil 1 minute; cover, remove from heat and let stand 1 hour. Drain and proceed as directed in recipe.

Active Time: 11 minutes
Total Time: 20 hours 11 minutes
Rinse and sort peas according to package directions. Place peas in Dutch oven. Cover with water 2-inches above peas. Let soak 8 hours. Drain. Place peas in 6-QT slow cooker.

Cook bacon in large skillet over Medium-High for 5 to 7 minutes, or until crisp. Remove bacon and drain on paper towels, reserving drippings in skillet. Coarsely crumble bacon.

Add onion to bacon drippings in skillet. Cook, stirring constantly, 4 minutes or until tender.

Stir bacon, onion, bell pepper and next 3 ingredients into peas in slow cooker. Cover and cook on Low for 12 hours, or until peas are tender.

Garnish, if desired.

This recipe is from Slow-Cooker Quick Fixes: Recipes for Everyday Cover 'n Cook Convenience (Oxmoor House, 2010).

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