One 16-ounce package dried black-eyed peas, washed
One 12-ounce can diced tomatoes and green chiles
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon freshly ground black pepper
3 cups water
In a large saucepan, cook the bacon until crisp. Remove the bacon, crumble, and set aside to use as a topping for the peas. Saute the onion in the bacon drippings until tender. Add the peas, diced tomatoes and green chiles, salt, chili powder, pepper and water. Cover and cook over medium heat for 45 minutes to 1 hour, or until the peas are tender. Add additional water, if necessary. Serve garnished with crumbled bacon.