Black Eyed Peas
3 cups of dry black eyed peas
A pound of diced bacon
Fresh cilantro
1 tablespoon of garlic
2 tablespoons of better than bouillon
Two diced jalapeños
One diced onion
4 ounce can of diced green chilies
One sliced jalapeño (leave the seeds in)
In a large stock pot saute the bacon, onion and jalapeños in butter and olive oil until the onions are translucent. Add garlic, cilantro and green chilies. Add the beans and enough water to cover completely. Do not soak the peas but rinse them thoroughly. Add better than bouillon. Bring to boil and reduce heat to a vigorous simmer until the peas have a nice semi-firm consistency. Add additional water as necessary. This could take up to 90 minutes.