Ingredients
14
14 servings
- •3 tablespoons unsalted butter
- •1 large onion, chopped
- •4 stalks celery, chopped
- •salt and ground black pepper to taste
- •1 (12 ounce) package reduced fat pork sausage
- •3 (15.5 ounce) cans black-eyed peas, undrained
- •2 (10 ounce) cans diced tomatoes with green chiles (such as Rotel®)
Instructions
- Melt butter in a large skillet over medium-high heat. Add onion and celery; cook and stir until translucent, about 5 minutes. Season with salt and pepper. Scoop vegetables into a slow cooker.
- Place sausage in the same skillet. Cook, breaking apart with a wooden spoon, until browned, 5 to 6 minutes. Transfer to the slow cooker; pour in black-eyed peas and diced tomatoes with green chiles.
- Cook on Low until black-eyed peas are tender, about 16 hours.
Nutritional Facts
Per 14 servings
- Calories: 170
- Carbohydrate: 16g
- Fat: 8g
- Fiber: 4g
- Protein: 8g
- Sugar: 1g
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