Cottoneyed Peas


  • 6 slices bacon
  • 3 (15.5 ounce) cans jalapeno black-eyed peas
  • 1 (14.5 ounce) can diced tomatoes with green chile peppers
  • ½ small onion, chopped
  • 2 stalks celery, chopped
  • 1 clove garlic, minced
  • 2 fresh jalapeno peppers, seeded and chopped (optional)
  • + 1 more ingredients
    • salt and pepper to taste

1. Brown the bacon in a skillet over medium heat until crispy; drain, crumble, and set aside. 2. In a large saucepan, combine the canned black-eyed peas, canned tomatoes, onion, celery, garlic, and jalapeno peppers. Cook over medium heat until the celery and onion are tender. Season with salt an...

View full recipe at SpringPad


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