Spicy Hot Black-Eyed Peas

• 3 slices bacon
• 1 (17 oz.) can black-eyed peas
• 1 (16 oz.) can whole tomatoes, undrained and chopped
• 1 c. chopped onion
• 1 large green pepper, chopped
• 1 clove garlic, minced
• 1 tsp. ground cumin
• 1 tsp. dry mustard
• 1/2 tsp. curry powder
• 1/2 tsp. chili powder
• 1 tsp. salt
• 1/2 tsp. pepper
• chopped fresh parsley

1. Cook bacon slices in large skillet over medium flame until crisp.
2. Remove bacon; crumble and set aside.
3. Stir all remaining ingredients except parsley into bacon drippings in skillet; bring to a boil over medium-high flame.
4. Reduce flame to low and simmer 20 minutes, stirring occasionally.
5. Spoon mixture into serving dish; sprinkle bacon and parsley over top.
6. Yield:
7. 6 servings.

bacon, blackeyed peas, tomatoes, onion, green pepper, clove garlic, ground cumin, dry mustard, curry powder, chili powder, salt, pepper, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=457484 (may not work)