—–ROBBIE SHELTON – XXXJ77A—– 5 Bacon slices — small pieces
2 tablespoons Jalapenos — finely chopped
1 Garlic Clove — minced
1 pinch Black Pepper — freshly ground
2 Beef Bouillon Cubes
3 cups Swiss or Cheddar Chs — grated
1 cup Onion — chopped
2 cups Tomatoes — chopped
1 pinch Salt
3 cups Water
4 cans Black-eyed Peas* — drained
*Use 15.8 ounce cans of black-eyed peas. Saute bacon in large saucepan until lightly browned. Add onion, jalapenos, tomatoes, garlic, salt and pepper to bacon drippings; saute 5 minutes. Add water and bouillon, dissolving the cubes in the mixture. Add peas to bouillon mixture. Add cheese and simmer gently until cheese is melted.
Source: The Black-Eyed Pea restaurant in Houston, Texas.