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Saturday, January 2, 2010

Spicy Black-Eyed Peas

3 cans black-eyed peas, no salt added
1 large onion, chopped
1/2 lb bacon, chopped
14 oz can diced fire-roasted tomatoes, no salt added
3 cloves garlic, chopped
2 tsp chili powder
1 tsp salt

In a large pot, add 2 cans of the black eyed peas (drained) and one can with the juices and bring to a boil. Add all of the other ingredients and cook on low for 30-45 minutes until the peas are tender, stirring occasionally.