spicy black-eyed peas
  • 4 slices bacon
  • 1 medium onion, chopped
  • 1 (16 oz) package dried black-eyed peas, washed
  • 1 can rotel
  • 1 tsp salt
  • 1 tsp chili powder
  • 1/2 tsp freshly ground black pepper
  • 3 c water
  1. In a large saucepan, cook the bacon until crisp. Remove the bacon, crumble, and set aside to use as a topping. Saute the onion in the bacon drippings until tender. Add the peas, rotel, salt, chili powder, pepper and water. Cover and cook 45 minutes to an hour over medium heat or until the peas are tender. Add additional water, if necessary.
This recipe came from Paula Deen.