-----ROBBIE SHELTON - XXXJ77A----- 5 Bacon slices -- small pieces

2 tablespoons Jalapenos -- finely chopped

1 Garlic Clove -- minced

1 pinch Black Pepper -- freshly ground

2 Beef Bouillon Cubes

3 cups Swiss or Cheddar Chs -- grated

1 cup Onion -- chopped

2 cups Tomatoes -- chopped

1 pinch Salt

3 cups Water

4 cans Black-eyed Peas* -- drained

*Use 15.8 ounce cans of black-eyed peas. Saute bacon in large saucepan until lightly browned. Add onion, jalapenos, tomatoes, garlic, salt and pepper to bacon drippings; saute 5 minutes. Add water and bouillon, dissolving the cubes in the mixture. Add peas to bouillon mixture. Add cheese and simmer gently until cheese is melted.

Source: The Black-Eyed Pea restaurant in Houston, Texas.