Chipotle Pea Spread Recipes

Steps:

• Heat the olive oil and balsamic vinegar in a skillet; cook and stir the orange bell pepper, celery, carrot, onion, and garlic in the hot oil until the onion is translucent, 5 to 8 minutes. Transfer the mixture to a slow cooker; mix in the black-eyed peas, water, and vegetable base, stirring to dissolve the vegetable base. Stir in the chipotle peppers, about 1 tablespoon of the reserved adobo sauce (or to taste), liquid smoke, cumin, and black pepper.
• Cook in the slow cooker on Low until the black-eyed peas are very tender and the flavors are blended, about 8 hours.

Steps:

• Combine all ingredients in a food processor and puree until they have reached a desired consistency.
• Notes: Depending on your tastes, you may remove the seeds from the chipotle peppers. One serving is approximately two tablespoons.

Steps:

• 1. in a small saucepan, bring 4 cups water to a boil add peas. cover an cook 1 min. drain an imediatly place peas in ice water. drain an pat dry
• 2. place peas in a food processor; add all the other ingrediance process until smooth. ummmm serve with fresh veggies or crackers