Flying out of Fairbanks tonight at 1am. Since I’ll be in and around airports for the next 24 hours I’ll have plenty of time to update this blog. Here’s your first catch-up entry.
Spicy Black-Eyed Peas
1 lb. dried black-eyed peas, sorted & rinsed
1 medium onion, chopped
6 cups water
1 teaspoon salt
½ teaspoon pepper
¾ cup medium or hot salsa
1. Mix all ingredients EXCEPT salsa in a slow cooker.
2. Cover and cook on high heat 3-4 hours or till peas are tender.
3. Stir in salsa.
4. Cover and cook on high heat 10 minutes more (or till hot).