Recipe By: Betty Crocker’s Slow Cooker Cookbook
Serving Size: 8

1 pound dried black-eyed peas (2 cups), sorted & rinsed
1 medium onion, chopped (1/2 cup)
6 cups water
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup salsa

Mix all ingredients except salsa in a 3 1/2 to 6 quart slow cooker.

Cover and cook on high for 3 to 4 hours or until peas are tender.

Stir in salsa.

Cover and cook on high about 10 minutes or until hot.

Serving Ideas: Cooked greens such as spinach or collards are the perfect mate for black-eyed peas. Cornbread completes the meal.

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