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Spicy Blackeyed Peas

From Patricia Mitchell's article on black-eyed pea recipes.
  • 1 pound dried blackeyed peas
  • 4 cups water
  • 1/2 pound bacon, chopped
  • 1/4 cup bacon drippings
  • 1 large onion, chopped
  • 14-ounce can of whole tomatoes, drained and crushed
  • 2 teaspoons garlic powder
  • 2 teaspoons chili powder
  • 1 teaspoon salt
Wash and pick over peas. In a large pot or Dutch oven, combine peas and water, and bring to a boil; reduce heat and cook on low heat, covered, for 30 minutes.

Add all other ingredients and cook on low heat, covered, 1 to 1-1/2 hours, or until peas are tender.

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Note: You get better tomatoes if you use canned whole tomatoes and crush them yourself than if you buy the crushed tomatoes. Do not use canned "stewed" tomatoes.

Black-eyed Pea Recipes
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