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16-oz. can black-eyed peas, drained
14 1/2-oz. can diced tomatoes, undrained
Cook bacon in a large skillet until crisp. Remove bacon, reserving drippings in skillet.
Crumble bacon and set aside.
Sauté onion in drippings until tender.
Drain onion and discard drippings; return onion to skillet.
Add black-eyed peas and remaining ingredients; cover and cook over low heat 8 to 10 minutes.
Spoon into a serving dish; sprinkle crumbled bacon over top.