Joan'S Spicy Hot Black-Eyed Peas

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

1. Cook bacon in large skillet until crisp.
2. Remove bacon; crumble and set aside or substitute oil.
3. Stir next 11 ingredients into bacon drippings or oil in skillet.
4. Bring to boil.
5. Reduce heat; simmer 20 minutes, stirring occasionally.
6. Pour mixture into serving dish. Sprinkle bacon and parsley over top.
7. Makes 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=561412 (may not work)