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.