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.

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