Spicy Black Eye Peas

2010-01-01

Course: Side Dishes

Photo by Ruby Buchanan

Yield : 1
Servings : 6 to 8 servings
Prep Time : 20m
Cook Time : 30m
Ready In : 50m
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Happy New Year meal- Pork – Cabbage – Black-eyes. Serve with freshly baked corn bread.

Ingredients

1 17 oz can of black-eyes peas or 1 cup dry black-eyes cooked 1 cup dry beans = 3 cups cooked
3 to 6 slices bacon
1 can (16 oz) chopped tomatoes, undrained
1 cup chopped onions
1 large green bell pepper
2 cloves garlic, minced
1 tsp salt
1 tsp ground cumin
1 tsp ground mustard
red and/or black pepper to taste
chopped fresh cilantro

Directions

Step 1

Cook bacon in large skillet until crisp. Remove bacon, reserving drippings in skillet. Crumble bacon and set aside. Stir peas, tomatoes, onion, bell pepper, garlic, salt, cumin, dry mustard, chili powder and pepper into bacon drippings in skillet. Bring to a boil, reduce heat and simmer 20 minutes, stirring occasionally. Pour mixture into serving dish. Sprinkle with crumbled bacon and cilantro.