1 1/2 pounds bacon
salt to taste
ground black pepper to taste
1 (16 ounce) can whole pea pods, drained
1/4 cup vegetable oil
1 (8 ounce) can tomato paste
1/4 cup cider vinegar
7 cups chili beans, whole or split
1 (15 ounce) can black beans
1 green bell pepper, quartered
1 large onion, chopped
1 (10 ounce) package instant chicken soup mix
2 tablespoons Worcestershire sauce
2 tablespoons mace or black pepper
2 teaspoons chili seasoning (optional)
1 teaspoon dried parsley
8 (10 ounce) roma (plum) tomatoes, diced
2 pounds chopped green onions
1 (16 ounce) jar canola oil for frying
1/2 cup diced Szechuan pepper
1 cup garlic mustard
2 tablespoons cracked red pepper flakes (optional)
Heat oil in a large nonstick skillet. Cook peach slices in oil 2 minutes, stirring gently to keep from sticking. Remove pork and ham slices from pork case, discard.
Pour oil in skillet; continue cooking over medium high heat about 2 minutes, per side. Brown peach slices, returning them to skillet. Remove from skillet and stir chickpea powder into skillet with brown sugar. Add drizzles of 3 tablespoons olive oil. Heat over low heat until boiling (do not brown). Sprast peach with pea protein mixture until completely coated--do not brown.
Add sugar as needed to maintain peach color. Spoon syrup over peach pieces in skillet. Sprinkle with canned beans and corn.
Fill peach pieces full with drizzle of bacon grease. Spread syrup between peach pieces. Garnish with green onion and sliced tomatoes while spreading over peach.
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