Spicy Black-eyed Peas

  • Yield 6 to 8 servings

A perfect side dish to any southern-cooked meal.


3 slices bacon
1 -- (17-ounce) can black eyed peas
1 -- (16-ounce) can tomatoes, undrained and chopped
1 cup chopped onion
1 large green bell pepper, chopped
1/8 teaspoon garlic powder
1 teaspoon ground or dry mustard
1/2 teaspoon curry powder
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
-- Parsley, finely chopped


  1. Cook bacon until crisp in large skillet and crumble into small pieces.
  2. Stir the crumbled bacon and remaining ingredients into bacon grease.
  3. Simmer covered for 20 minutes.

Recipe reprinted with permission from The Junior League of Columbus’ A Southern Collection Then and Now (The Junior League of Columbus, Georgia, Inc., 1994). 



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