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Slow Cooker Spicy Black-Eyed Peas
February 16, 2008

I absolutely loved this meal. At the start of the year I found out I have extremely high cholesterol and came seeking healthy foods. I switched out the four strips of bacon for a couple of extra slices of lean ham (same weight but with the big clobs of fat) otherwise I left the recipe alone. It deserves to be cooked slowly over 6-8 hours rather than being cooked on high. Comments on the quantity of fluid seem overblown, probably because soaking the quantity of beans required for this recipe actually takes more than the a cup of water ... if you do pre-soak the beans you'll need to remove quite a bit more, however over 6-8 hours this isn't an issue. I'm not sure why anybody would pre-soak these beans in water, when you can have them soften up nicely in the flavorful slow cooker. I divide this into about six meals and throw it over fresh greens. Awesome.

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