- 1 onion, chopped
- 1/2 Teaspoon black pepper
- 3 Cups water
- 1 Teaspoon chili powder
- 1 Teaspoon salt
- One 16-ounce package dried black-eyed peas
- One 12-ounce can diced tomatoes
- 1 jalapeño, seeded and diced
- 4 slices bacon
In a large skillet, cook the bacon over medium heat until crisp. Remove the bacon, drain on a paper towel, crumble, and set aside to use as a topping.
Sauté the onion in the bacon grease until translucent. Add the peas, diced tomatoes, and jalapeño, salt, chili powder, pepper, and water. Cover and cook over medium heat for 45 minutes to 1 hour, or until the peas are tender. Add additional water, if necessary. Sprinkle the crumbled bacon on top.