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RECIPE AND PHOTO SUBMITTED BY Annette Reynolds Wilson
We just finished our yearly New Year’s Day dinner of Spicy Black-Eyed Peas! As I kid, I never liked them because I thought they smelled and tasted funny, but this recipe makes them tasty! This recipe was made using a 2lb bag of dried black-eyed peas and I adjust the seasoning each time I make it since we like things spicy! I hope you enjoy!

SPICY BLACK-EYED PEAS

Ingredients
1 package bacon (keep bacon drippings)
1 small package of country ham pieces (the kind used to season pinto beans)
1 large sweet onion, chopped
1 2 lb package dried black-eyed peas, washed/pre-soaked
2 (12-ounce) can diced tomatoes and green chiles (like Rotel)
1 teaspoon salt
black pepper to taste
1 teaspoon chili powder
1 teaspoon of cayenne pepper
6 cups water

Directions

Pour bag of dried peas into a large pot and cover with water for 6-8 hours to pre-soak them. Put pre-soaked peas in a large crock pot and cover with 6 cups of water.

In a large saucepan, cook the bacon until crisp. Remove the bacon and set aside to cool, then crumble the bacon. Saute the chopped onion in the bacon drippings until tender. Add the cooked onion, bacon drippings, crumbled bacon, country ham pieces, diced tomtoes and green chiles, salt, chili and cayenne pepper powder, pepper and cook on low for 4-6 hours, stirring occasionally. Add more seasoning for your taste.

We serve ours with cornbread, mixed greens with white vinegar and tomato slices. — at The Frog Ranch.

 

 

 

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