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Mile High Mornings recipe: Black-eyed peas and chile pepper

A 9NEWS viewer shares a recipe he makes every year for Kwanzaa.

DENVER — 9NEWS viewer Rich Glover shares a recipe that he prepares for Kwanzaa for black-eyed peas and chile pepper.

He says he clipped the recipe from the Rocky Mountain News in December 2000 and cooks the dish every year.


  • 4 Oz Chapped Bacon
  • 1 Large Green Bell Pepper, Chopped
  • 1 Small Hot Chile Pepper
  • 1 Large Red Bell Pepper, Chopped
  • 1/4 Cup Fresh Chopped Garlic
  • 1 Small Chopped Onion
  • 3 1/4 Cups Fresh Black-Eyed Peas
  • 6 Cups of Chicken Broth
  • 1 tsp Dried Thyme
  • 2 Bay Leaves
  • 1 tsp Dry Basil

Directions: Place the bacon in a sauté pan and cook to a crisp. Add the peppers, garlic and onion and lightly cook. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer until the peas are tender, stirring occasionally. Cook for about two hours. Season with salt and pepper.

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