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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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From our friends in New Orleans - the birthplace of TRUE american cuisine :) Ingredients:
1/2 lb bacon, chopped |
2 cups onions, chopped |
2 cups green peppers, chopped |
2 cups celery, chopped |
3 tomatoes, peeled, seeded, and chopped |
1 garlic clove, minced |
4 (15 ounce) cans black-eyed peas, undrained |
1 (10 ounce) can rotel, undrained |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/2 tablespoon worcestershire sauce |
2 teaspoons white vinegar (optional) |
Directions:
1. Cook bacon in a large soup pot until crisp, remove.
2. Add celery, green pepper, and onion in bacon grease for about 5 minutes, till soft - add garlic and cook for 1 minute.
3. Add bacon back to pot, and add tomatoes, peas, and RoTel.
4. Season to taste with spices and cook on low for at least 45 minutes.
5. Correct seasonings if desired.
6. Serve hot over cornbread or rice.
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