Jalapeños Black-Eyed Peas

  • 9 sl Bacon, cut into 1/2 inch
  • 1 sm Onion, chopped
  • 40 ml Garlic, minced
  • 4 cup Water
  • 2 lbs Fresh black-eyed peas (about6 cups), shelled
  • 1 sm jalapeños pepper, chopped
  • 1/2 tsp Black pepper
  • 1 cup Ham; cooked, minced
  • 1/4 cup Green onions, chopped
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Cook bacon in a Dutch oven until crips; remove bacon with a slotted spoon, reserving 2 Tbsp drippings in Dutch oven. Drain bacon and set aside.

Sauté onion and garlic in reserved drippings until tender. Add water, peas, jalapeños 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.

Servings: 6 to 8
Source: Nancy Berry; Southern Living
Submitted by: Recipe Group Member
Date: Mar 21, 1997