Passion Peas

Oxmoor House
10 to 12 servings


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1 large onion, chopped
1/2 medium-size green pepper, seeded and chopped
2 jalapeño peppers, seeded and finely chopped
2 stalks celery, chopped
1/2 cup catsup
1 tablespoon hot sauce
3 chicken-flavored bouillon cubes
1 tablespoon salt
1 teaspoon pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 (16-ounce) cans black-eyed peas, undrained
1 (8-ounce) can stewed tomatoes, undrained and chopped
1 teaspoon garlic powder
1/2 cup bacon drippings
3 tablespoons all-purpose flour
Corn chips


Combine onion, peppers, celery, catsup, hot sauce, bouillon cubes, salt, pepper, cinnamon, and nutmeg in a large Dutch oven. Cook over medium heat 10 minutes; add peas, tomatoes, and garlic powder, stirring well. Cook over low heat 30 minutes, stirring occasionally.

Heat bacon drippings in a saucepan. Add flour; stir until smooth. Add mixture to peas; stir well. Cook 10 minutes, stirring frequently. Serve peas hot or cold with corn chips.

Created date

February 2010