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.
