Southwest-Style Blackeyed Peas are a delicious side dish! Blackeyed peas are cooked with bacon, onions, green chiles, and Mexican spices.
Thaw blackeyed peas; cook according to package directions (about 40 minutes until tender). Drain and set aside.
Cut bacon in small pieces; place in large non-stick skillet, along with chopped onion. Cook on Medium heat 3-5 minutes, until onions are tender and bacon is fully cooked (but not crispy). Leave any bacon grease in the skillet. Stir in garlic; cook for 30 seconds, stirring often so garlic doesn't burn.
Add salt, pepper, cumin and cayenne pepper to skillet. Stir to incorporate spices. Add blackeyed peas. Stir to combine. Add diced green chiles and chicken broth. Stir again, to combine.
Bring broth to a boil; turn heat down to a low simmer. Cook on Low 8-10 minutes (uncovered), OR until almost all broth has been absorbed.
Remove skillet from heat source. Stir in chopped cilantro. Serve straight from the skillet OR transfer to serving bowl. Garnish with more cilantro, if desired. Serve immediately. Enjoy!
Southwest-Style Blackeyed Peas https://www.thegratefulgirlcooks.com/southwest-style-blackeyed-peas/