1/2
cup shredded Monterey Jack cheese with jalapeño peppers (2 ounces)
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Steps
1
Cook bacon in 10-inch skillet over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels. Drain fat from skillet.
2
Heat broth, peas, celery, onion, savory and garlic to boiling in same skillet. Boil uncovered 2 minutes; reduce heat. Cover and simmer about 40 minutes, stirring occasionally, until peas are almost tender (do not boil or peas will burst).
3
Stir in carrots and bell pepper. Heat to simmering. Cover and simmer about 13 minutes, stirring occasionally, until vegetables are tender; stir. Sprinkle with cheese and bacon.
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The bean of the cowpea, black-eyed peas are very popular in the southern U.S. This little legume gets its name from the black circular mark located on its inner curved edge.
It's important to boil black-eyed peas uncovered for 2 minutes before cooking (see step 2) because it destroys an enzyme that can make some people ill.
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