| previous | next |
Title: Black-Eyed Pea Casserole
Categories: Bean Rice
Yield: 1 Servings
| 6 | sl | Bacon; fried crisp |
| 1 | c | Celery; chopped |
| 1 | c | Green bell pepper; chopped |
| 1 | c | Onion; chopped |
| 1 | cn | Black-eyed peas |
| 1 | cn | Tomatoes |
Fry bacon in skillet until crisp. Drain on paper towels. In grease from bacon, saute celery, green peppers and onions until soft. Add peas, tomatoes and chopped bacon. Season with salt and pepper. Simmer about 20 minutes. If you like things a little spicy, use 1 can Rotel tomatoes and green chilies instead of regular tomatoes, or use half regular tomatoes and half Rotel (my preference).
NOTES : 21.7% calories from fat
Recipe by: Taste of Texas Cookbook, 1987, p. 133
| previous | next |