Spicy Black-eyed Peas
From Patricia Mitchell's article on black-eyed pea recipes.
- 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.
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.
Recipe editor Patricia Mitchell
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