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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: The Black-Eyed Pea restaurant in Houston, Texas.
5 Bacon slices, small pieces
2 tablespoons jalapeños, finely chopped
1 garlic Clove, minced
1 pinch Black Pepper, freshly ground
2 Beef Bouillon Cubes
3 cups Swiss or Cheddar Cheese, grated
1 cup Onion, chopped
2 cups Tomatoes, chopped
1 pinch Salt
3 cups Water
4 cans (15.8 ounce) Black-eyed Peas, drained
Sauté bacon in large saucepan until lightly browned. Add onion, jalapeños, tomatoes, garlic, salt and pepper to bacon drippings; sauté 5 minutes. Add water and bouillon, dissolving the cubes in the mixture. Add peas to bouillon mixture. Add cheese and simmer gently until cheese is melted.