Spicy Chipotle Peas

Total Preparation & Cooking Time: 8 hours

Servings: 10

Ingredients:

  • Olive oil: 2 tablespoons
  • Balsamic vinegar: 1 tablespoon
  • Chopped bell pepper (orange): 1 cup
  • Chopped celery: 1 cup
  • Chopped carrots: 1 cup
  • Chopped onion: 1 cup
  • Minced garlic: 1 teaspoon
  • Black-eyed peas (dry): 32 ounces
  • Water: 4 cups
  • Vegetable bouillon or base: 4 teaspoons
  • Chopped chipotles with adobo: 7 ounces
  • Mesquite smoke (liquid flavoring): 2 teaspoons
  • Ground cumin: 2 teaspoons
  • Powdered black pepper: 1/2 teaspoons
  • Mesquite Powder: 1 teaspoon

Directions:

  1. Take one skillet and heat balsamic vinegar and oil in this skillet.
  2. Cook garlic, onion, carrot, celery, bell pepper in hot oil for almost 5 – 8 minutes.
  3. Transfer this mixture to your slow cooker and stir in the vegetable base, water, and black-eyed peas. Mix well to dissolve vegetable base
  4. Mix in the mesquite powder, chipotle pepper and adobo sauce (1 tablespoon), black pepper, cumin, and liquid smoke.
  5. Cook in your slow cooker on low for almost 8 hours and on high for almost 4 hours.