Ingredients
4 bacon strips, diced1 medium green pepper, chopped1 small onion, chopped2 garlic cloves, minced2 cans (15-1/2 ounces each) black-eyed peas, undrained2 cans (14-1/2 ounces each) diced tomatoes, undrained1 cup water1-1/2 teaspoons salt1 to 1-1/4 teaspoons ground cumin1 to 1-1/4 teaspoons ground mustard1 teaspoon chili powder1/2 teaspoon curry powder1/2 teaspoon pepper1/4 to 1/2 teaspoon sugar, optionalShredded Colby-Monterey Jack cheese and minced fresh parsley
Preparation
In a large saucepan, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 tablespoon drippings. In the drippings, saute the green pepper, onion and garlic until tender.
Add peas, tomatoes, water and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Sprinkle with cheese, parsley and bacon.
