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Enjoy this recipe from Soups, Stews & Breads.
Submitted by: Sheila Murray from Tehachapi, CA
4 slices bacon, diced
1 green pepper, chopped
1 onion, chopped
2 cloves garlic, minced
2 15-1/2 oz. cans black-eyed peas
2 14-1/2 oz. cans diced tomatoes
1 c. water
1-1/4 t. ground cumin
1-1/4 t. dry mustard
1 t. chili powder
1/2 t. curry powder
1/2 t. pepper
1/4 t. sugar
Garnish: shredded Monterey Jack cheese
In a large saucepan over medium heat, cook bacon until crisp. Remove bacon to paper towels to drain, reserving one tablespoon drippings in a saucepan. In drippings, saute green pepper, onion and garlic until tender. Add peas with liquid, tomatoes with juice, water and seasonings. Bring to a boil. Reduce heat, cover and simmer for 15 to 20 minutes. Garnish individual servings with reserved bacon and cheese. Serves 6 to 8. | |
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In a large saucepan over medium heat, cook bacon until crisp. Remove bacon to paper towels to drain, reserving one tablespoon drippings in a saucepan. In drippings, saute green pepper, onion and garlic until tender. Add peas with liquid, tomatoes with juice, water and seasonings. Bring to a boil. Reduce heat, cover and simmer for 15 to 20 minutes. Garnish individual servings with reserved bacon and cheese. Serves 6 to 8. |
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