Spicy Black-Eyed Peas

• 4 slices bacon
• 1 medium onion, chopped
• 1 (16 ounce) package dried black-eyed peas, washed
• 1 (12 ounce) can diced tomatoes and green chilies
• 1  teaspoon  salt
• 1/2  teaspoon  chili powder
• 1/2  teaspoon  pepper
• 1  cup  water

In a large saucepan, cook bacon until crisp. Remove bacon, crumble and set aside to use as topping for peas. Saute onion in bacon drippings until tender. Add peas, diced tomatoes and green chilies, salt, chili powder, pepper and water. Cook, covered, over medium heat for 45 minutes to 1 hour, or until peas are tender. Add additional water of necessary.

Yield: 8 servings

Recipe Courtesy Paula Deen