Slow-Cooker Black-Eyed Peas
Author: Kraft
Prep time: 15 mins
Cook time: 6 hours 50 mins
Total time: 7 hours 5 mins
  • 1 lb. Black-Eyed Peas, rinsed
  • 4 Carrots, peeled and chopped
  • 1 large Onion, chopped
  • 4 slices OSCAR MAYER Bacon, chopped
  • 2 cans (14½ oz. each) Fat-Free Reduced-Sodium Chicken Broth
  • 1 can (10 oz.) Reduced-Sodium Diced Tomatoes and Green chiles, undrained
  • 1 C Water
  • 1 pkg. (7 oz.) OSCAR MAYER CARVING BOARD Slow Cooked Ham
  • 1½ tsp. Ground Cumin
  • 1 bunch Mustard Greens, chopped
  • 6 C hot cooked Long-Grain White Rice
  1. PLACE peas in large saucepan. Add enough water to cover by 3 inches. Bring to boil; simmer on medium-low heat 2 minutes. Remove from heat. Let stand, covered, 1 hour.
  2. COOK and stir carrots, onions, and bacon in skillet on medium heat 8 minutes or until onions are crisp-tender. Meanwhile, bring broth, tomatoes, and water to boil in saucepan.
  3. DRAIN peas; place in slow cooker. Add cooked vegetables, broth mixture, ham, and cumin; stir. Cover with lid; cook on LOW 5 to 6 hours (or on HIGH 2½ to 3 hours).
  4. STIR in greens. Cook, covered, 30 minutes or just until greens are tender. Serve with rice.
Special Extra
Add ¼ to ½ tsp. ground red pepper (cayenne) to slow cooker with the greens.
Recipe by Market Basket at