Yield: 16 Servings
Measure | Ingredient |
---|---|
\N \N | -----ROBBIE SHELTON - XXXJ77A----- |
5 \N | Bacon slices; small pieces |
2 tablespoons | Jalapenos; finely chopped |
1 \N | Garlic Clove; minced |
1 pinch | Black Pepper; freshly ground |
2 \N | Beef Bouillon Cubes |
3 cups | Swiss or Cheddar Chs; grated |
1 cup | Onion; chopped |
2 cups | Tomatoes; chopped |
1 pinch | Salt |
3 cups | Water |
4 cans | Black-eyed Peas*; drained |
*Use 15⅘ ounce cans of black-eyed peas. Saute bacon in large saucepan until lightly browned. Add onion, jalapenos, tomatoes, garlic, salt and pepper to bacon drippings; saute 5 minutes. Add water and bouillon, dissolving the cubes in the mixture. Add peas to bouillon mixture. Add cheese and simmer gently until cheese is melted.
Source: The Black-Eyed Pea restaurant in Houston, Texas.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Nancy Berry <nlberry@...> on Jul 29, 1997