I’ve had some black-eyed peas in the pantry for a few months. I don’t cook with them often and wasn’t really sure what to do with them. This seemed like the perfect solution.
The original recipe involved a bunch of pre-cooking before adding everything to the slow cooker. I adapted things slightly so I didn’t have to pre-cook to make the recipe easier for a busy day. I was really surprised how much we enjoyed this. I’m now a fan of black-eyed peas, apparently!
Spicy Slow Cooker Brisket with Texas Caviar
(adapted from Food & Wine)
2 1/2 lbs. top brisket
2 T. plus 1 t. Cajun spice blend
1 large onion, coarsely chopped
4 large garlic cloves, thinly sliced
3 c. chicken stock
1 28oz. can diced tomatoes
1 1/2 c. black-eyed peas
Rub the brisket with the spice blend and place it in the slow cooker. Top with chopped onions, garlic, chicken stock and diced tomatoes.
Cook on high for one hour then switch to low for another hour. Stir in black eyed peas and cook for an additional 3 1/2 hours.