Mexican Style Black-Eyed Peas - cooking recipe

Ingredients

2 1/2 c. black-eyed peas
8 c. cold water
6 slices bacon, diced
3/4 c. chopped onion
1 tsp. minced garlic
2 c. tomatoes in puree
1 Tbsp. chili powder
1 Tbsp. salt or to taste
1 1/4 tsp. cumin powder

Preparation

Soak and cook black-eyed peas in water according to package directions; drain.
Cook bacon with onion and garlic in large soup pot over medium-high heat, stirring constantly until bacon is lightly browned, about 15 minutes.
Add cooked peas and remaining ingredients.
Bring to a boil over high heat; reduce to low heat. Cover and simmer 20 to 25 minutes.
Yield:
9 side dish servings.