![](https://cdn.statically.io/img/www.allrecipes.com/thmb/eTrbWIafcv2_qJoyTz_h4y6Sb1U=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/7030830-4baae9ac2e74459f928072845406c63b.jpg)
Ingredients
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3 tablespoons unsalted butter
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1 large onion, chopped
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4 stalks celery, chopped
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salt and ground black pepper to taste
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1 (12 ounce) package reduced fat pork sausage
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3 (15.5 ounce) cans black-eyed peas, undrained
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2 (10 ounce) cans diced tomatoes with green chiles (such as Rotel®)
Directions
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Melt butter in a large skillet over medium-high heat. Add onion and celery; cook and stir until translucent, about 5 minutes. Season with salt and pepper. Scoop vegetables into a slow cooker.
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Place sausage in the same skillet. Cook, breaking apart with a wooden spoon, until browned, 5 to 6 minutes. Transfer to the slow cooker; pour in black-eyed peas and diced tomatoes with green chiles.
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Cook on Low until black-eyed peas are tender, about 16 hours.
Cook's Notes:
You can use hot sausage to make this dish spicier or regular sausage for more flavor.
You can use mild or hot tomato-green chile mix instead of plain.
You can also cook the dip on Medium for 8 hours instead of on Low for 16 hours. The longer you cook them the better they will be but you can eat as soon as the peas are tender.
Nutrition Facts (per serving)
170 | Calories |
8g | Fat |
16g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 14 | |
Calories 170 | |
% Daily Value * | |
Total Fat 8g | 11% |
Saturated Fat 4g | 18% |
Cholesterol 20mg | 7% |
Sodium 521mg | 23% |
Total Carbohydrate 16g | 6% |
Dietary Fiber 4g | 15% |
Total Sugars 1g | |
Protein 8g | 17% |
Vitamin C 4mg | 4% |
Calcium 32mg | 2% |
Iron 1mg | 7% |
Potassium 266mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.