Spicy Chipotle Black-Eyed Peas Recipe

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.