Spicy Black-Eyed Peas With Tomatoes and Peppers
In this recipe, black-eyed peas are simmered to perfection with bacon, tomatoes, and other vegetables. Control the spiciness with hot or mild chile peppers.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 8ounces/8 to 10 strips bacon (diced)
- 3(15-ounce) cans black-eyed peas (undrained)
- 2large onions ( chopped )
- 1 ½cups green bell pepper (chopped)
- ½cup red bell pepper (chopped)
- 2cups celery (chopped)
- 2(14.5-ounce) cans tomatoes (diced)
- 1(4-ounce) can mild green chile pepper (chopped)
- 3tablespoons 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)
Instructions
Step 1
In a large, heavy skillet or saute pan, cook the bacon until fat has rendered .Step 2
With a slotted spoon, transfer the bacon to a large Dutch oven or stockpot; stir in 3 cans of black-eyed peas.Step 3
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.Step 4
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.Step 5
Bring the mixture to a boil over medium heat. Reduce heat to low; cover and simmer for 30 to 40 minutes.Step 6
Add salt and freshly ground black pepper, to taste. Add 1/2 to 1 teaspoon of ground cayenne pepper, if desired, for spicier peas.Step 7
Serve these delicious spicy peas hot with freshly baked cornbread.