Place the bacon slices in the large saucepan. Heat them over medium heat until they are crisp. This releases the flavorful fat into the pan.

Remove the crispy bacon from the pan. Set it aside on a paper towel. You will crumble this later for a garnish.

Keep the bacon drippings in the hot pan. Add the chopped onion to the grease. Cook until the onion looks clear and soft.

Add the washed black eyed peas to the pan. Pour in the tomatoes, chiles, and all spices. Add the water to cover everything well.

Bring the liquid to a gentle boil first. Then, turn the heat down to medium-low. This slow cooking makes the peas very tender.

Place a lid on the saucepan. Let it cook for about one hour. Check the peas occasionally to ensure they stay moist.

The peas will soak up much of the liquid. Add more water if the pan looks too dry. You want a nice, thick sauce at the end.

Crumble the reserved bacon into small pieces. Sprinkle the bacon over the hot peas. Serve them immediately for the best flavor.