Spicy Black-eyed Peas Recipe

I love making this black-eyed peas recipe. Several dashes of Cholula or Tabasco add a good zing. From Patricia Mitchell's article on black-eyed pea recipes.
  • 1 pound dried blackeyed peas
  • 4 cups water
  • 1/2 pound bacon, chopped
  • 1 large onion, chopped
  • 14-ounce can of whole tomatoes, drained and crushed
  • ½ teaspoon garlic powder
  • 1 teaspoons chili powder (medium to hot)
  • 1 teaspoon salt
  • Cholula hot sauce or Tabasco to taste (optional)
  1. 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.
  2. Add all other ingredients, except for the salt, and cook on low heat, covered, 1 to 1-1/2 hours, or until peas are tender.
  3. Add the salt during the last five minutes of cooking.
  4. To spice things up, add Cholula or Tabasco hot sauce to taste.

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.

Kitchen tools you'll need for Spicy Black-eyed Peas Recipe:
Dutch Oven or Large Saucepan

Ready in: 2 Hrs 30 Min

Recipe editor Patricia Mitchell