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.

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

Baked Black-eyed Peas
Black-eyed Pea Dip
Black-eyed Peas (Plain and Simple Black-eyed Peas)
Black-eyed Peas and Rice
Spicy Black-eyed Peas
Texas Caviar
See also John Raven's article about black-eyed peas recipes

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