Ingredients
1
(16-oz.) pkg. (2 1/3 cups) dried black-eyed peas, sorted, rinsed
1/2
cup chopped onion
6
cups water
1
teaspoon salt
1/2
teaspoon pepper
3/4
cup chunky-style salsa
Preparation
In 3 1/2- to 6-quart slow cooker, combine all ingredients except salsa; mix well.
Cover; cook on high setting for 3 to 4 hours.
About 10 minutes before serving, stir salsa into bean mixture. Cover; cook on high setting an additional 5 to 10 minutes or until thoroughly heated.
