Spice black eyed peas w/tomatoes

8 ounces bacon
2 large onions, chopped
1 1/2 cups chopped green bell pepper
1/2 cup chopped red bell pepper
2 cups chopped celery
2 cans (14.5 ounces each) diced tomatoes
3 cans (15 ounces each) black-eyed peas
1 can (4 ounces) chopped mild green chile pepper
chopped pickled jalapeno pepper, to taste
salt, to taste
pepper, to taste

Cook bacon until fat has rendered. With slotted spoon, transfer bacon to a large stockpot or kettle. To the bacon drippings add onions, green and red pepper, and celery. Cook, stirring, until vegetables are tender. Add peas to the stockpot with bacon, then add the cooked onion and pepper mixture, chopped tomatoes, chile pepper and jalapeno, and salt and pepper. Simmer over medium low heat for 30 minutes. Serve hot.


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