1 pound dried black-eyed peas
4 green onions, chopped
1 red bell pepper, chopped
1 jalapeno pepper, chopped
2 cups hot water
1 vegetarian bouillon cube
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 14.5 oz can Mexican stewed tomatoes
3/4 cup uncooked quick rice

Place black-eyed peas in a 5-quart slow cooker. Cover with water 2 inches above peas; let stand 8 hours. Drain.

Combine peas, onions, and next 6 ingredients in slow cooker. Cover and cook on low for 8 hours. Stir in tomatoes and rice. Cook, covered, for 30 minutes.

Source: adapted from Southern Living
Yield: 12 cups

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