Spicy Blackeye Peas

I was looking for dry Blackeye Peas in the store yesterday and it appeared that they were sold out so I picked up a bag of pinto beans, resigned to ring-in the new year with those instead of the traditional Blackeyes. I headed over to the meat section to find smoked ham hocks or something else with which to cook the pintos, and I stumbled onto a stash of dry Blackeye Peas bags. I ditched the pintos and grabbed a bag. They were the economy brand at Farm Fresh, "Essential Everyday". I took a look at the back of the bag and there was a recipe for spicy blackeye peas that looked pretty solid. I prepared the recipe with a few changes, and they were delicious. If you are sensitive to heat, use 1/2 the amount of jalapenos and creole seasoning. Here is how I made mine and would be a better starting place than the recipe on the back of the bag.

Happy 2014 Y'all!

Ingredients:

      1/2 lb bacon, chopped
      1 c. Onion, diced
      1 c. Green Bell Pepper, diced

      1 c. Red Bell Pepper, diced

      1 c. Celery, diced
      1 c. Carrot, diced
      3 cloves Garlic, finely minced

      1 lb Blackeye Peas, soaked, rinsed and drained

      1 14.5 oz. can Diced Tomatoes, undrained
      1 4 oz. can Diced Jalapenos
      1 T. Creole Seasoning (Tony Chachere's)

Directions:

1. In a large saucepan or Dutch oven over medium high heat, saute bacon until crisp. Drain on paper towels and set aside to use as a garnish.
2. Add onion, green and red bell peppers, celery and carrots and saute until onions are softened, about 5-8 minutes. Add garlic and saute about a minute more, be careful to not burn the garlic.
3. Add soaked peas, undrained tomatoes, jalapenos and the Creole seasoning, stir. Add enough water to just cover the peas and bring to a boil.
4. Reduce heat and simmer, covered about 1 1/2 hours or until peas are tender. Add additional water if needed during cooking. Serve over rice and with the reserved bacon as a garnish, if desired.

Matt