Spicy hot black-eyed peas
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pound fresh shelled black-ey | |
| ½ | cup | Water |
| 3 | slices | Bacon |
| 16 | ounces | Can whole tomatoes |
| Undrained and chopped | ||
| 1 | cup | Chopped onion |
| 1 | large | Green pepper; chopped |
| 1 | Cl garlic; minced | |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Dry mustard |
| ½ | teaspoon | Curry powder |
| ½ | teaspoon | Chili powder |
| ½ | teaspoon | Pepper |
| Chopped fresh parsley | ||
Directions
Substitute 1 (17-ounce) can or 1 (16-ounce) package frozen black-eyed peas, drained Combine peas and water. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until peas are almost tender. Drain and set aside.Cook bacon in a large skillet until crisp. Remove bacon, reserving drippings in skillet; crumble and set aside. Stir peas and remaining ingredients except parsley, into bacon drippings in skillet. Bring to a boil; reduce heat and simmer 20 minutes, stirring occasionally. Pour mixture into a serving dish; sprinkle with bacon and parsley. Yield: 6 servings.N One (17-ounce) can or 1 (16-ounce) package frozen black-eyed peas, drained, may be substituted for fresh. Do not cook canned or frozen peas before adding them to the recipe.
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