SPICY CHIPOTLE PEAS

Ingredients from recipe SPICY CHIPOTLE PEAS

Olive oil: 2 tablespoons
Balsamic vinegar: 1 tablespoon
Chopped bell pepper (orange): 1 cup
Chopped celery: 1 cup
Chopped carrots: 1 cup
Chopped onion: 1 cup
Minced garlic: 1 teaspoon
Black-eyed peas (dry): 32 ounces
Water: 4 cups
Vegetable bouillon or base: 4 teaspoons
Chopped chipotles with adobo: 7 ounces
Mesquite smoke (liquid flavoring): 2 teaspoons
Ground cumin: 2 teaspoons
Powdered black pepper: 1/2 teaspoons
Mesquite Powder: 1 teaspoon

How to prepare the recipe SPICY CHIPOTLE PEAS

Take one skillet and heat balsamic vinegar and oil in this skillet.
Cook garlic, onion, carrot, celery, bell pepper in hot oil for almost 5 – 8 minutes.
Transfer this mixture to your slow cooker and stir in the vegetable base, water, and black-eyed peas. Mix well to dissolve vegetable base
Mix in the mesquite powder, chipotle pepper and adobo sauce (1 tablespoon), black pepper, cumin, and liquid smoke.
Cook in your slow cooker on low for almost 8 hours and on high for almost 4 hours.