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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1 large onion, chopped |
1/2 medium-size green pepper, seeded and chopped |
2 jalapeño peppers, seeded and finely chopped |
2 stalks celery, chopped |
1/2 cup catsup |
1 tablespoon hot sauce |
3 chicken-flavored bouillon cubes |
1 tablespoon salt |
1 teaspoon pepper |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
2 (16-ounce) cans black-eyed peas, undrained |
1 (8-ounce) can stewed tomatoes, undrained and chopped |
1 teaspoon garlic powder |
1/2 cup bacon drippings |
3 tablespoons all-purpose flour |
corn chips |
Directions:
1. Combine onion, peppers, celery, catsup, hot sauce, bouillon cubes, salt, pepper, cinnamon, and nutmeg in a large Dutch oven. Cook over medium heat 10 minutes; add peas, tomatoes, and garlic powder, stirring well. Cook over low heat 30 minutes, stirring occasionally.
2. Heat bacon drippings in a saucepan. Add flour; stir until smooth. Add mixture to peas; stir well. Cook 10 minutes, stirring frequently. Serve peas hot or cold with corn chips.
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