Return to recipe index
    Blackeyed Peas
    1 lb dried blackeyed peas
    8 cups water
    6 slices bacon
    1 bunch green onions, chopped
    1 large onion, chopped
    1 green bell pepper, chopped
    1 cup fresh parsely, chopped
    1 small jalapeno, seeded and minced
    3 cloves garlic, minced
    2 Tbsp worchestershire sauce
    1/4 tsp tabasco
    1-1/2 tsp salt
    1 tsp pepper
    1/4 tsp dried oregano
    1/4 tsp dried thyme
    1 lb smoked sausage, sliced
    1-1/2 cup smoked ham, chopped
    1 14.5oz can chopped tomatoes with green chilies
    1. Sort and wash peas.
    2. Place in a large dutch oven, add water to depth of 2 in. above peas. Cover and let stand 8 hours or overnight.
    3. Drain peas and return to dutch oven.
    4. Add 8 cups water; bring to a boil.
    5. Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
    6. Add bacon and next 12 ingredients; return to a boil.
    7. Cover, reduce heat and simmer 30 minutes or until peas are tender.
    8. Add sausage, ham, and tomatoes; return to a boil.
    9. Cover, reduce heat, and simmer 30 minutes.
    10. Remove bacon, if desired.