Tomatoes, bacon, onions, and a variety of peppers flavor these delicious black-eyed peas. The dish is made with canned black-eyed peas, so it's a snap to prepare.
Whether you make this dish for a traditional New Year's Day dinner or as a side dish for an everyday meal, it is sure to please. Serve the peas with wedges of freshly baked cornbread for a fabulous meal.
You control the spiciness of this dish. Add some chopped jalapeno peppers for more heat, or add a little extra cayenne to the mixture.
- 8 ounces/8-10 strips bacon (diced)
- 3 15-ounce cans black-eyed peas (undrained)
- 2 large onions (chopped)
- 1 1/2 cups green bell pepper (chopped)
- 1/2 cup red bell pepper (chopped)
- 2 cups celery (chopped)
- 2 14.5-ounce cans tomatoes* (diced)
- 1 4-ounce can mild green chile pepper (chopped)
- 3 tablespoons jalapeno pepper (pickled, chopped, or to taste**)
- Optional: kosher salt to taste
- Optional: black pepper (freshly ground, to taste)
- Optional: 1/2 to 1 teaspoon cayenne pepper (ground)
- In a large, heavy skillet or saute pan, cook the bacon until fat has rendered.
- With a slotted spoon, transfer the bacon to a large Dutch oven or stockpot; stir in 3 cans of black-eyed peas.
- To the bacon drippings in the skillet add the chopped onions, green and red pepper, and celery. Cook, stirring until the onion is translucent and the vegetables are tender.
- Transfer the cooked onion and pepper mixture to the Dutch oven and then add the diced tomatoes, chopped mild chile peppers and chopped jalapeno peppers, if using.
- Bring the mixture to a boil over medium heat. Reduce heat to low; cover and simmer for 30 to 40 minutes.
- Add salt and freshly ground black pepper, to taste. Add 1/2 to 1 teaspoon of ground cayenne pepper, if desired, for spicier peas.
- Serve these delicious spicy peas hot with freshly baked cornbread.
Makes 8 generous servings.
*You may substitute three 10-ounce cans of diced tomatoes with green chile peppers (mild or hot) or two 14.5-ounce cans of zesty chili style tomatoes for the two cans of diced tomatoes, and omit the can of chopped mild green chile peppers.
**If desired, use fresh finely chopped jalapeno pepper in place of the pickled jalapeno peppers.
"My husband and I were looking for a black eyed peas recipe, as it is supposed to be good luck to eat them on New Year's Day. He chose this one because of the bacon, and also because the pickled jalapenos sounded interesting. We made the recipe exactly as noted, for the most part. We used 12 ounces. of bacon and cooked it well, crumbling it into the pan. We also used dried black eyed peas that we softened first according to the directions on the bag. The results were mouth watering. All of the flavors melded wonderfully and everyone loved it! This will definitely become our New Year's tradition. We served it with canned Southern-style collard greens and Marie Callender's' cornbread with honey butter." S.F.
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