READY IN: 11hrsYIELD: 4 quarts
INGREDIENTS
1lb dry black-eyed peas 9ounces cacique mexican chorizo sausages (or equivalent) 1largeyellow onion, chopped 1 -2jalapeno, seeded and chopped 2garlic cloves 2quartschicken broth 28ouncesdiced tomatoes 8ounces roasted and chopped hatch green chilies 1lb diced ham 2bay leaves 1teaspoongarlic powder 1⁄2 teaspoonground thymesalt and pepperNUTRITION INFO
Serving Size: 1 (359) g
Servings Per Recipe:12
Calories: 234.4
Calories from Fat 104 g 45 %
Total Fat 11.7 g 17 %
Saturated Fat 4.1 g 20 %
Cholesterol 38.4 mg 12 %
Sodium 1453.5 mg 60 %
Total Carbohydrate12.2 g 4 %
Dietary Fiber 2.6 g 10 %
Sugars 3.8 g 15 %
Protein 19.9 g 39 %
DIRECTIONS
Sort and rinse black eyed peas and soak in water overnight.When ready, drain the peas.In a 7 quart dutch oven, cook the chorizo. Don’t drain, you’ll use the oil.Add the onion and jalapeno and cook until softened.Add the garlic and cook another minute.Add the black eyed peas and the remaining ingredients to the pot.Turn the heat to high and bring the pot to a boil, then turn down to low and cover.Maintain at a simmer for three hours, stirring every half hour or so.After three hours, check the peas for doneness and add salt and pepper as needed.Serve with corn bread and enjoy!Source: Read Full Article
