Spicy Black-Eyed Peas With Tomatoes and Peppers

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



  1. Step 1

    In a large, heavy skillet or saute pan, cook the bacon until fat has rendered .
  2. Step 2

    With a slotted spoon, transfer the bacon to a large Dutch oven or stockpot; stir in 3 cans of black-eyed peas.
  3. 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.
  4. 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.
  5. Step 5

    Bring the mixture to a boil over medium heat. Reduce heat to low; cover and simmer for 30 to 40 minutes.
  6. 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.
  7. Step 7

    Serve these delicious spicy peas hot with freshly baked cornbread.