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Drain fat and chop. In a large pot or large Dutch oven, add black-eyed peas, onion, garlic, chili powder, Rotel diced tomatoes & green chiles, diced tomatoes, low-sodium chicken broth, salt, and pepper. Bring the mixture to a boil over medium-high heat. Stir in cooked bacon. Reduce the heat and simmer for about 20 minutes.
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Transfer the cooked onion and pepper mixture to the Dutch oven and then add the diced tomatoes, chopped mild chile peppers and chopped jalapeño peppers, if using. Bring the mixture to a boil over medium heat. Reduce heat to low; cover and simmer for 30 to 40 minutes. Add salt and freshly ground black pepper, to taste.
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Drain and rinse peas. Place Rotel tomatoes and their juice in a food processor or blender and chop into fine pieces. Add peas, Rotel, bay leaf, pepper, Tabasco and Worcestershire to pot. Pour V8 into measuring up and add water to equal 2 cups. Pour into pot and stir well.
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Instructions. Set Instant Pot to sauté mode and add oil. Once heated, add bacon, onion, and garlic to the pot. Cook, stirring, until the onion and garlic are lightly browned, approximately 6 to 8 minutes. Add black pepper, cayenne, and garlic powder. Cook until entire mixture is coated in spices, approximately 2 minutes.
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How to Make Black Eye Peas in a Slow Cooker: Step 1 - Soak Black-eye Peas - Start by soaking the black-eyed peas overnight or a quick soak. In the morning drain the water. Step 2 - Add ingredients to Slow Cooker - Add the chicken broth, can of diced tomatoes, ham, onion, garlic, and pepper. Stir with the dried beans.
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Pour in 5 cups chicken broth (or water), add 1/2 teaspoon salt and pepper, the rinsed, unsoaked black-eyed peas and an undrained can of chopped tomatoes. Close and lock the lid, set the pressure release valve to the SEALING position. Press PRESSURE COOK and HIGH PRESSURE and use the + or - buttons to select 16 minutes.
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In a large saucepan, cook bacon until crisp. Remove bacon, crumble and set aside to use as topping for peas. Sauté onion in bacon drippings until tender. Add peas, diced tomatoes and green chilies, salt, chili powder, pepper and water. Cook, covered, over medium heat for 45 minutes to 1 hour, or until peas are tender.
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Savory from the ham, these black-eyed peas have a little kick from the Rotel. The whole dish is flavorful. Serve with a slice of cornbread for a delicious meal to ring in the new year.
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1 can black-eyed peas, drained (I use Glory brand) 1/4 cup diced green or red pepper. 1/4 cup onion diced. 1 teaspoon minced garlic. 1/4 teaspoon cumin. salt and pepper to taste. 1/2 cup salsa or (1 can rotel tomatoes with green chilis, drained) 1/4 cup chopped celery. Mix all ingredients, chill for 2 hours, serve with tortilla chips, snack.
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Instructions. In a medium sauce pan, heat olive oil over medium heat. Add onion and cook for 2-3 minutes until translucent. Add garlic and cook another minute. Empty cans of stewed tomatoes, black-eyed peas, and Rotel in the pan. Add seasonings, stir, and taste. Add more seasoning if necessary. Simmer on medium-low heat for 15-20 minutes.
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This Southern-fried hummus recipe will be a hit with your friends during the Super Bowl. Substitute canned black-eyed peas for the chickpeas, and season with tahini, garlic, lemon juice, and the other wonderful flavors found in Middle Eastern hummus. Smoked paprika adds a pretty pop of color. 19 of 25.
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2 cans black-eyed peas - drained and rinsed. . 1 can whole kernel corn - drained (1 ½ cup of frozen corn - thawed) . 1 can diced tomatoes and green chilies (Rotel) - do not drain. . ½ cup fresh jalapeño peppers - minced. .
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Rotel Tomatoes Black Eyed Peas Recipes 9,065 Recipes. Last updated Mar 16, 2024. This search takes into account your taste preferences. 9,065 suggested recipes. One-Pot Cajun Black-Eyed Peas & Rice Diary Of A Recipe. rotel, onion, ground beef, rice, black eyed peas, water, Creole seasoning and 4 more.
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Instructions. . Sort and rinse the peas, discarding any discolored peas. . Add the peas, water, bullion cubes, salt, onion, garlic, and ham hock to the crock of a 4 to 6-quart slow cooker. Cook on low for about 8 hours (or on high for 5 to 6) or until tender to your liking.
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To make the soup, cook sausage slices in a Dutch oven. Add black-eyed peas, onion, garlic powder, Rotel diced tomatoes and green chiles, cajun seasoning, chicken broth, and stir. Bring to a boil, reduce heat and simmer for about 20 minutes. Garnish the soup with some fresh parsley or herbs of your choice. I like to use Conecuh Smoked Sausage or.
How to make Black eyed peas with herbs
Remove the skillet from heat. Stir in canned black eyed peas, cream of chicken soup, Rotel diced tomatoes and green chiles, and sour cream to the cooked dirty rice. Season with salt and black pepper, to taste. Spread the rice mixture into a baking dish and sprinkle with French fried onions. Bake the casserole uncovered in a preheated oven.
