This is from my little cookbook.
California Style Black-eyed Peas
Being a diverse, multi-ethnic, multi-racial family, we've added many traditions to our holiday celebrations. Black-eyed peas are a traditional African-American dish, served on New Year’s Day. We also serve black-eyed peas, along with tamales, on Christmas Day, right next to the turkey, mashed potatoes and cranberry sauce. My recipe is a bit different than the traditional recipe. I haven't had any complaints about it though!
Ingredients
1 bag of black-eyed peas
6 to 8 strips of pepper bacon
1 or 2 onions, chopped
1 can chunk tomatoes
1 small can chopped mild chiles
1/2 cup brown sugar
1 tsp crushed red peppers
2 tsp cumin
2 tsp garlic powder
Black pepper and salt to taste
Step 1:
Cook the black-eyed peas according to package directions. Drain.
Step 2:
While the black-eyed peas are cooking, chop the bacon into tiny pieces, add the chopped onions and fry until the bacon is almost crispy. Drain off the fat.
Step 3:
Add the bacon to the black-eyed peas, along with all the other ingredients. Do not drain off any liquids; pour all the juices into the pot. Bring to a boil, then turn the heat down and simmer for at least an hour, stirring occasionally.
Step 4:
Taste the black-eyed peas and add more sugar and/or spices if you like. Simmer another 15-20 minutes if you add more spices. Continue to simmer until the peas cook down and thicken, or serve right away.
Step 5:
Serve hot with rice, tamales or other family favorites.
Tips & Warnings
Use 4 to 6 cans of black-eyed peas if you prefer. Drain and then add all the other ingredients, following the directions from Step 2 on.
Use other leftover meats. Ham, turkey, chicken, even hamburger are all good.
If it's not hot enough for your family, use chopped jalapeños or more red peppers.
Careful with the crushed red peppers, they're hot.
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