|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||16%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 12g||43%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 jalapeño peppers for more heat, or add a little extra cayenne to the mixture.
- 8 ounces/8 to 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 jalapeño 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 jalapeño 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.
- 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 jalapeño pepper in place of the pickled jalapeño peppers.