Hot and Spicy Black-Eyed Peas are a popular New Years dish. These black-eyed peas have lots of smokiness from bacon and a little liquid smoke plus some heat from a jalapeno and chili powder.
There’s a long tradition in the South for eating Black-Eyed Peas, collard greens, and cornbread on New Year’s Day. Tradition has it that doing so will bring prosperity, good luck, and fortune in the New Year.
These Hot and Spicy Black-Eyed Peas are simple to make using canned stewed tomatoes and canned black-eyed peas. You could use diced tomatoes instead of stewed, but I like the little bit of sweetness that stewed tomatoes have.
This recipe is so easy to make and nearly impossible to mess up.
First crisp up some chopped bacon in a large pan. Remove the bacon, but leave the bacon grease. It will lend awesome flavor to these Hot and Spicy Black-Eyed Peas.
Next onion, green bell pepper, and jalapeno are cooked in bacon grease until soft. Then add your stewed tomatoes (undrained) and black-eyed peas, along with all the seasonings. Let the mixture simmer for 15 to 20 minutes to blend all the flavors. Sprinkle the cooked bacon on top.
Be sure to serve with some cornbread!
More Black-Eyed Pea Recipes
- Roasted Black-Eyed Peas
- Black-Eyed Pea and Sausage Chili
- Smoky Jalapeno Black-Eyed Pea Hummus
- Hot Black-Eyed Pea Dip
- Jalapeno Black-Eyed Pea Cakes
Hot and Spicy Black-Eyed Peas
- 3 slices bacon, chopped
- 1 medium onion, chopped
- 1/2 green or red bell pepper, chopped
- 1 jalapeno, finely chopped
- 1 (14.5-ounce) can stewed tomatoes
- 2 (15.8-ounce) cans black-eyed peas
- 1 tablespoon soy sauce
- 1 teaspoon dry mustard
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon liquid smoke
- 1/2 teaspoon black pepper
- 1 tablespoon chopped fresh parsley
- Cook the bacon in a large skillet until crisp. Remove and set aside.
- Leave the bacon grease in the skillet and add onion, bell pepper, and jalapeno. Cook 2 to 3 minutes to soften.
- Add remaining ingredients. Bring to a boil and then simmer for 15 to 20 minutes.
- Sprinkle with parsley and bacon.
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