Passion Peas

Recipe from Oxmoor House

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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


  1. 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.
  2. 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.
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