Serve this New Year's Black-Eyed Pea Recipe with crackers or cornbread. (Shutterstock photo)
December 31, 2014
By Raschell Rule
Print Recipe
You may also fry up some Polish sausage to add to this New Year's Black-Eyed Pea Recipe. It's delicious!
For the black-eyed peas, I generally let them soak overnight. If pressed for time, you can cover them with water, bring to a boil, and let soak for 1 hour.
Serves: 6 Prep time: 20 minutes Cook time: 1 hour 5 minutes
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Ingredients:
6 slices bacon 1 onion, chopped 2 stalks celery, chopped 1 small green bell pepper, chopped 1 cup sliced fresh mushrooms 1 teaspoon garlic powder 1 teaspoon onion powder 1 (16-ounce) package dried black-eyed peas, washed 1 (12-ounce) can Rotel diced tomatoes with green chilies 1 teaspoon salt 1/2 teaspoon chili powder 1/2 teaspoon pepper 1 cup water
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Directions:
In a large saucepan, cook bacon until crisp. Remove bacon, crumble and set aside to use as topping for peas. Add onion, celery, green pepper and mushrooms to the bacon drippings. Sprinkle with the garlic and onion powder. Cook for 5 minutes. Add peas, diced tomatoes and green chilies, salt, chili powder, pepper and water. Cook, covered, over medium heat for 1 hours or until peas are tender. Add additional water of necessary. Sprinkle the top of this New Year's Black-Eyed Pea Recipe with the crumbled bacon. Serve with crackers or cornbread. For more recipes from Raschell Rule, visit: misshomemade.com
