No-Soak Crockpot Black Eyed Peas

about the recipe

Ready in under an hour, this Cream Cheese Chicken Casserole is your weeknight go-to for a comforting, no-fuss dinner. It is also a great way to use up leftover turkey from the holidays!

INGREDIENTS

– 16 ounces dried black-eyed peas – 1 tablespoon olive oil – 8 ounces bacon chopped – 1 onion chopped – 2 celery ribs chopped – 3 carrots peeled and diced – 1 tablespoon minced garlic – 1 teaspoon smoked paprika – ¼ teaspoon cayenne pepper – 8 cups chicken broth – 2 teaspoons red wine vinegar – 1 teaspoon sea salt – ½ teaspoon freshly ground black pepper.

– Rinse the black-eyed peas well and place them in your slow cooker.

– Heat the oil in a large skillet over medium-high heat. Add the bacon, onion, celery, and carrots.

– Cook for 8 minutes. Add the garlic, smoked paprika, and cayenne pepper. Cook for 1 more minute.

– Transfer the mixture to the slow cooker and add the broth and red wine vinegar.

– Cover and cook on HIGH heat for 6 hours. Add the salt and pepper, and cook for 15 more minutes or until the black eyed peas are tender.

– Bake for 30 minutes, until golden and bubbly.

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