Jalapeno black-eyed peas
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | slices | Bacon; cut in 1/2\" pieces |
| 1 | small | Onion; chopped |
| 4 | Cloves garlic; minced | |
| 4 | cups | Water |
| 2 | pounds | Fresh black-eyed peas, shelled (about 6 cups) |
| 1 | small | Jalapeno pepper; chopped |
| ½ | teaspoon | Pepper |
| 1 | cup | Minced cooked ham |
| ¼ | cup | Chopped green onions |
Directions
Cook bacon in a Dutch oven until crisp; remove bacon with a slotted spoon, reserving 2 tablespoons drippings in Dutch oven. Drain bacon, and set aside.
Saute' onion and garlic in reserved drippings until tender. Add water, peas, jalapeno, and pepper. Bring to a boil. Cover, reduce heat, and simmer 1 hour. Add bacon, ham, and green onions, and cook an additional 15 minutes. Yield: 6 to 8 servings.
Recipe from Keith deVille of Texas in _Southern Living_ July, 1988 p. 28s Typos by Jeff Pruett
Submitted By JEFF PRUETT On 05-18-95