Ingredients
6
6 servings
- •5 slices bacon
- •2 cups chopped tomato
- •1 cup chopped onion
- •2 tablespoons chopped jalapeno pepper
- •1 clove garlic, minced
- •1 pinch salt
- •1 pinch ground black pepper
- •3 cups water
- •2 cubes beef bouillon
- •4 (15 ounce) cans black-eyed peas, rinsed and drained
- •2 cups grated Swiss cheese
Instructions
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until lightly browned, 8 to 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
- Add tomatoes, onion, jalapenos, garlic, salt, and pepper to bacon drippings. Saute over medium-high heat until vegetables are soft, about 5 minutes.
- Add water and bouillon; stir until bouillon cubes dissolve. Stir in peas and cook until heated through, about 5 minutes. Add Swiss cheese and simmer gently until cheese is melted, 3 to 5 minutes.
Nutritional Facts
Per 6 servings
- Calories: 592
- Carbohydrate: 48g
- Fat: 28g
- Fiber: 11g
- Protein: 39g
- Sugar: 4g
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