Spicy Chipotle Black-Eyed Peas

Name: Spicy Chipotle Black-Eyed Peas
Total time: 500
Yield: 20
Ingredients: 2 tablespoons olive oil; 1 tablespoon balsamic vinegar; 1 cup chopped orange bell pepper; 1 cup chopped celery; 1 cup chopped carrot; 1 cup chopped onion; 1 teaspoon minced garlic; 2 (16 ounce) packages dry black-eyed peas; 4 cups water; 4 teaspoons vegetable bouillon base (such as Better Than Bouillon® Vegetable Base); 1 (7 ounce) can chipotle peppers in adobo sauce, chopped, sauce reserved; 2 teaspoons liquid mesquite smoke flavoring; 2 teaspoons ground cumin; ½ teaspoon ground black pepper

Recipe by Amanda from allrecipes.com

Dinner,Side Dish 8 Hr. 20 Mins.

Ingredients

20 servings

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2 tablespoons olive oil
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1 tablespoon balsamic vinegar
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1 cup chopped orange bell pepper
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1 cup chopped celery
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1 cup chopped carrot
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1 cup chopped onion
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1 teaspoon minced garlic

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2 (16 ounce) packages dry black-eyed peas
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4 cups water
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4 teaspoons vegetable bouillon base (such as Better Than Bouillon® Vegetable Base)
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1 (7 ounce) can chipotle peppers in adobo sauce, chopped, sauce reserved
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2 teaspoons liquid mesquite smoke flavoring
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2 teaspoons ground cumin
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½ teaspoon ground black pepper

Instructions

Heat the olive oil and balsamic vinegar in a skillet; cook and stir the orange bell pepper, celery, carrot, onion, and garlic in the hot oil until the onion is translucent, 5 to 8 minutes. Transfer the mixture to a slow cooker; mix in the black-eyed peas, water, and vegetable base, stirring to dissolve the vegetable base. Stir in the chipotle peppers, about 1 tablespoon of the reserved adobo sauce (or to taste), liquid smoke, cumin, and black pepper.
Cook in the slow cooker on Low until the black-eyed peas are very tender and the flavors are blended, about 8 hours.