| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables, Side dish | 1 | Servings | |
INGREDIENTS
| 1 | lb | Fresh shelled black-ey |
| 1/2 | c | Water |
| 3 | sl | Bacon |
| 16 | oz | Can whole tomatoes, Undrained and chopped |
| 1 | c | Chopped onion |
| 1 | lg | Green pepper, chopped |
| 1 | Clove Garlic, minced | |
| 1 | ts | Salt |
| 1 | ts | Ground cumin |
| 1 | ts | Dry mustard |
| 1/2 | ts | Curry powder |
| 1/2 | ts | Chili powder |
| 1/2 | ts | Pepper |
| Chopped fresh parsley |
INSTRUCTIONS
Substitute 1 (17-ounce) can or 1 (16-ounce) package frozen black-eyed peas, drained Combine peas and water. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until peas are almost tender. Drain and set aside.Cook bacon in a large skillet until crisp. Remove bacon, reserving drippings in skillet; crumble and set aside. Stir peas and remaining ingredients except parsley, into bacon drippings in skillet. Bring to a boil; reduce heat and simmer 20 minutes, stirring occasionally. Pour mixture into a serving dish; sprinkle with bacon and parsley. Yield: 6 servings.N One (17-ounce) can or 1 (16-ounce) package frozen black-eyed peas, drained, may be substituted for fresh. Do not cook canned or frozen peas before adding them to the recipe. Posted to MC-Recipe Digest V1 #529 by Nancy Berry <nlberry@prodigy.net> on Mar 21, 1997
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