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Like any good chili, this black-eyed pea version is even tastier the second day.
1. Place black-eyed peas in large bowl, add 2 qt. water, and soak 8 hours, or overnight at room temperature. Drain, and rinse well.
2. Set rice cooker setting to “sauté” (or similar), and preheat 2 to 3 minutes. Add coconut oil, and heat 1 minute more. Add onion, and sauté 3 to 4 minutes; then add bell pepper and garlic, and sauté 3 to 4 minutes more, or until bell pepper and onion have softened. Stir in tomatoes, tomato paste, and chili powder, and simmer 2 to 3 minutes.
3. Adjust rice cooker setting to “slow cook” (or similar). Pour in black-eyed peas and broth. Cover, and cook 5 to 6 hours, or until beans are tender. Season with salt and pepper, if desired, and serve topped with green onions.
- Calories 308
- Carbohydrate Content 47 g
- Cholesterol Content 0 mg
- Fat Content 8 g
- Fiber Content 14 g
- Protein Content 15 g
- Saturated Fat Content 6 g
- Sodium Content 335 mg
- Sugar Content 13 g