Spicy Hot Black-Eyed Peas

  • Yield: 6 servings


3slices bacon
1-- (17-ounce) can black-eyed peas
1-- (16-ounce) can whole tomatoes, undrained and chopped
1cup onion, chopped
1large green pepper, chopped
1-- garlic clove, minced
1teaspoon cumin
1teaspoon dry mustard
1/2teaspoon curry powder
1/2teaspoon chili powder
1teaspoon salt
1/2teaspoon pepper
-- Parsley, fresh, chopped


  1. Cook bacon until crisp.  Remove, crumble and reserve.  Stir ingredients as listed into bacon drippings in skillet; bring to a boil.  Reduce heat and simmer 20 minutes; stir occasionally.  Pour into serving dish.  Sprinkle with reserved bacon and parsley.


Recipe reprinted with permission from the Junior League of Johnson City’s Treasures of the Smokies(Johnson City, Tn., 1986),