When I was growing up, my family always enjoyed the traditional News Year’s dishes. My mom always rang in the new year with a huge pot of black-eyed peas. As much as I adore Mom’s recipe, I wanted to add a tasty twist to my black-eyed peas and incorporate Mexican flavors.
So I’ll be making mine a bit nontraditional this New Year’s by giving them tasty Tex-Mex flavor. They’re simmered in tomatoes, taco seasonings and herbs and served over rice with a sprinkle of cheese.
What’s even better is that these cook up effortlessly in the slow cooker.
Slow cooker Tex-Mex black-eyed peas recipe
Prep time: 10 minutes | Cook time: 6 hours | Total time: 6 hours 10 minutes
- 1 pound dried black-eyed peas
- 3 cups vegetable broth
- 1 vegetable bullion cube
- 1 large sweet onion, diced
- 4 garlic cloves, minced
- 2 (14.5-ounce) cans diced tomatoes
- 1 envelope taco seasoning
- 1 teaspoon chili powder
- Salt and pepper, to taste
- Steamed white or brown rice
- Shredded cheese
- Fresh cilantro
- Sort and rinse the dried black-eyed peas.
- To the bowl of the slow cooker, add the black-eyed peas and remaining ingredients.
- Mix, and cover the cooker with the lid.
- Set the slow cooker on low, and cook 6 hours or until the beans are very tender.
- Serve warm over steamed rice, and garnish with cheese and fresh cilantro.