New Year's tradition

December 30, 1990|By Universal Press Syndicate

For a spicy twist on tradition, ring in the new year with jalapeno-spiked black-eyed pea soup. Grated cheese is added right before serving. The recipe is from the Black-eyed Pea restaurant chain in Texas, courtesy of the Dallas Morning News.

Spicy black-eyed pea soup

Makes 10 servings.

5 slices of bacon, cut in small pieces

1 cup chopped onion

2 tablespoons finely chopped jalapeno

2 cups chopped tomatoes

1 clove minced garlic

pinch of salt

-- of black pepper

3 cups of water

2 beef bouillon cubes

4 (15.8-ounce) cans black-eyed peas

3 cups Cheddar or Swiss cheese

AIn a large saucepan, saute bacon pieces until lightly browned. To the pan, add chopped onion, finely chopped jalapeno (or more, to taste), chopped tomatoes, minced garlic, a pinch of salt and a -- of black pepper. Saute.

Add 3 cups of water and beef bouillon cubes; stir to dissolve. Drain juice from 4 (15.8-ounce) cans of black-eyed peas. Add peas to soup; heat through. Grate 3 cups of Cheddar or Swiss cheese and sprinkle on each serving.

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