5 bacon slices, small pieces 2 tablespoons Jalapenos, finely chopped 1 garlic clove, minced 1 pinch of black pepper, freshly ground 2 Beef Bouillon Cubes 3 cups of Swiss or Cheddar Cheese, grated 1 cup onion, chopped 2 cups of tomatoes, chopped 1 pinch of salt 3 cups of water 4 cans of Black-eyed Peas*, drained
*Use 15.8 ounce cans of black-eyed peas. Sauté bacon in large saucepan until lightly browned. Add onion, jalapenos, tomatoes, garlic, salt and pepper to bacon drippings; sauté 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.
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