1
lb. black-eyed peas, rinsed
4
carrots, peeled, chopped
1
large onion, chopped
4
slices OSCAR MAYER Bacon, chopped
2
cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
1
can (10 oz.) reduced-sodium diced tomatoes and green chiles, undrained
1
cup water
1
pkg. (7 oz.) OSCAR MAYER CARVING BOARD Slow Cooked Ham
1-1/2
tsp. ground cumin
1
bunch mustard greens, chopped
6
cups hot cooked long-grain white rice
make it
PLACE peas in large saucepan. Add enough water to cover by 3 inches. Bring to boil; simmer on medium-low heat 2 min. Remove from heat. Let stand, covered, 1 hour.
COOK and stir carrots, onions and bacon in skillet on medium heat 8 min. or until onions are crisp-tender. Meanwhile, bring broth, tomatoes and water to boil in saucepan.
DRAIN peas; place in slow cooker. Add cooked vegetables, broth mixture, ham and cumin; stir. Cover with lid; cook on LOW 5 to 6 hours (or on HIGH 2-1/2 to 3 hours).
STIR in greens. Cook, covered, 30 min. or just until greens are tender. Serve with rice.
kraft kitchens tips
SPECIAL EXTRA
Add 1/4 to 1/2 tsp. ground red pepper (cayenne) to slow cooker with the greens.
