SLOW-COOKER BLACK-EYED PEAS

Slow-Cooker Black-Eyed Peas image

Discover Slow-Cooker Black-Eyed Peas for your holiday gathering. Ham and bacon lend their smoky goodness to black-eyed peas in this simple and delicious slow-cooker dish. Slow-Cooker Black-Eyed Peas might be your new favorite side.

Provided by My Food and Family

Categories Beans

Time 7h5m

Yield Makes 12 servings.

Number Of Ingredients 11

Ingredients

1 lb. black-eyed peas, rinsed
4 carrots, peeled, chopped
1 large onion, chopped
4 slices OSCAR MAYER Bacon, chopped
2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
1 can (10 oz.) reduced-sodium diced tomatoes and green chiles, undrained
1 cup water
1 pkg. (7 oz.) OSCAR MAYER CARVING BOARD Slow Cooked Ham
1-1/2 tsp. ground cumin
1 bunch mustard greens, chopped
6 cups hot cooked long-grain white rice

Steps:

Place peas in large saucepan. Add enough water to cover by 3 inches. Bring to boil; simmer on medium-low heat 2 min. Remove from heat. Let stand, covered, 1 hour.
Cook and stir carrots, onions and bacon in skillet on medium heat 8 min. or until onions are crisp-tender. Meanwhile, bring broth, tomatoes and water to boil in saucepan.
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 2-1/2 to 3 hours).
Stir in greens. Cook, covered, 30 min. or just until greens are tender. Serve with rice.

Nutrition Facts : Calories 210, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 10 g