Passion Peas

Recipe from

Oxmoor House


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.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
My Notes

Only you will be able to view, print, and edit this note.

Add Note