Easy, delicious slow cooker recipe that uses some of those dry beans hiding in your pantry. Just about any bean can be substituted for the black-eyed peas. If you don’t want to soak beans overnight, you can use the canned variety.
Drain and rinse black-eyed peas thoroughly. Place peas, green pepper, onion, garlic, corn, and tomatoes, in slow cooker. Season with chili powder, and cumin; stir until well blended.
Cover and cook on high for 2 hours. Stir in rice, and cheese. Continue to cook for a further 30 minutes.
Per Serving: 342 calories; protein 17.3g; carbohydrates 59g; fat 6.2g; cholesterol 12.1mg; sodium 459.9mg.