From the Caja kitchen

Slow-Cooked BBQ Black-Eyed Peas

Soak: overnight · Slow cooker: HIGH 3–4 hours or LOW 6–8 hours

Ingredients

• Dried black-eyed peas
• Water
• BBQ sauce, to taste (recipe below)

Directions

1. Sort through the peas, discarding any stones or damaged peas. Rinse well.
2. Cover generously with water and soak overnight in the refrigerator.
3. Drain and rinse. Place in a slow cooker and add fresh water to cover by about 2 inches.
4. Cook on HIGH for approximately 3–4 hours or LOW for 6–8 hours, until fully tender. Cooking time varies; add hot water if needed to keep the peas submerged.
5. Drain excess liquid, reserving some to adjust the consistency.
6. Stir in BBQ sauce to taste once the peas are tender. Let heat through before serving.