Slow Cooker Southern Black Eyed Peas and Rice
Miz Helen's Kitchen
Ingredients
8 cups fresh or frozen black eyed peas
6 slices bacon, chopped and browned
1-1/2 pound Kielbasa Sausage, sliced
1 green bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
2 teaspoons seasoned salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper
1 tablespoon sugar
4 cups water
Directions
Place the fresh or frozen peas into a preheated slow cooker.
Brown the bacon in a large skillet.
Remove the bacon to a paper towel and set aside.
Brown the sliced Kielbasa Sausage in the bacon grease.
Add the bell pepper, onion, and garlic, then cook until the onion is clear. Add 1 cup water to the skillet to pick up all the good particles from the bottom of the skillet.
Pour the sausage and vegetable mix into the slow cooker with the black eyed peas.
Stir in the seasons and add the remaining water to the slow cooker.
Place the lid on the cooker and cook on high for 4 hours or low for 6 hours.
Keep warm until ready to serve.
Serve with white rice.
Enjoy!