Tex-Mex black-eyed peas are a fresh take on a New Year’s tradition

When I was growing up, my family always enjoyed the traditional News Year’s dishes. My mom always rang in the new year with a huge pot of black-eyed peas. As much as I adore Mom’s recipe, I wanted to add a tasty twist to my black-eyed peas and incorporate Mexican flavors.

So I’ll be making mine a bit nontraditional this New Year’s by giving them tasty Tex-Mex flavor. They’re simmered in tomatoes, taco seasonings and herbs and served over rice with a sprinkle of cheese.

What’s even better is that these cook up effortlessly in the slow cooker.

Slow cooker Tex-Mex black-eyed peas recipe

Serves 8

Prep time: 10 minutes | Cook time: 6 hours | Total time: 6 hours 10 minutes

Ingredients:

• 1 pound dried black-eyed peas
• 3 cups vegetable broth
• 1 vegetable bullion cube
• 1 large sweet onion, diced
• 4 garlic cloves, minced
• 2 (14.5-ounce) cans diced tomatoes
• 1 envelope taco seasoning
• 1 teaspoon chili powder
• Salt and pepper, to taste

For serving

• Steamed white or brown rice
• Shredded cheese
• Fresh cilantro

Directions:

1. Sort and rinse the dried black-eyed peas.
2. To the bowl of the slow cooker, add the black-eyed peas and remaining ingredients.
3. Mix, and cover the cooker with the lid.
4. Set the slow cooker on low, and cook 6 hours or until the beans are very tender.
5. Serve warm over steamed rice, and garnish with cheese and fresh cilantro.

More recipes for the new year

Low-cal New Year’s brunch menu
Southern-style black-eyed peas
25 New Year’s brunch recipes easy enough to cook with a hangover