BLACK EYED PEAS WITH JALAPENO PEPPERS RECIPES

Steps:

• Pour the water into a slow cooker, add the bouillon cube, and stir to dissolve. Combine the black-eyed peas, onion, garlic, bell pepper, jalapeno pepper, ham, bacon, cayenne pepper, cumin, salt, and pepper; stir to blend. Cover the slow cooker and cook on Low for 6 to 8 hours until the beans are tender.

Steps:

• In a large bowl, combine peas and baking soda and add water to cover by at least 4". Cover and let soak for at least 6 hours and up to overnight. Once fully hydrated, rinse beans and drain completely.
• In a large pot over medium-high heat, heat 2 tablespoons oil. Add onions, garlic, celery, serrano (if using), jalapeño, and salt, and cook, stirring occasionally, until lightly golden, about 10 minutes. 
• Push vegetables to the edge and make a empty well in the middle of the pan. Add remaining 1 tablespoon oil in the well, then add in all the spices and stir spices until fragrant, about 1 minute. Add in pork, peas, and broth. Bring to a simmer, then reduce heat to medium-low. 
• Partially cover pot with a lid, and let simmer until peas are tender, about 35 minutes. To concentrate broth, remove lid and continue cooking until liquid has reduced to desired consistency, 10 to 20 minutes more.
• Serve with greens, cornbread, and hot sauce, if desired.