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Jalapeño Black-Eyed Peas

Source of Recipe


From "The All-American Cowboy Cookbook"






List of Ingredients



• 1 pound dried black-eyed peas
  
• 5 cups beef stock or canned reduced-sodium beef broth
  
• 2 medium onions, finely chopped
  
• 4 large cloves garlic, finely chopped
  
• 3 large jalapeño peppers, seeded and finely chopped
  
• 2 medium bay leaves
  
• All-purpose Greek seasoning to taste
  
• 1 (4-ounce) jar diced pimientos, drained
  
• Salt and pepper to taste
  






Instructions



1. Place the black-eyed peas in a heavy large saucepan. Pour enough cold water over the peas to cover them by 3 inches and soak overnight. Drain the peas.
   
   
2. Return the peas to the same saucepan. Add the stock, onions, garlic, jalapeños, bay leaves, and seasoning; bring the mixture to a boil. Reduce the heat and simmer until the peas are tender, stirring occasionally, about 1-1/2 hours.
   
   
3. Mix the pimientos into the peas. Season with salt and pepper.
   
   (The recipe can be prepared one day ahead. Cover and refrigerate. Bring to a simmer before serving.)
   
   Makes 6 servings.