Spicy Black-eyed Peas

  • Yield: 6 to 8 servings


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