JALAPENO BLACK-EYED PEAS
Categories: Beans, Yield: 6 servings 1 pound dried black-eyed peas 5 cups beef stock or canned broth 2 medium onions, finely chopped 4 large garlic cloves, minced 3 large jalape¤o chilies, seeded, chopped 2 bay leaves 1 tablespoon Cavender's All Purpose Greek Seasoning* 1 4-ounce jar diced pimientos, drained
1. Place black-eyed peas in crockpot. Add Stock, cook on high. 2. When peas are almost half way tender. Add onions, garlic, chilies, bay leaves, seasoning and water to cover. Reduce heat to low and simmer until peas are tender, stirring occasionally, about 6 hours. 3. Mix pimientos into peas. Season with salt and pepper. (Can be prepared 1 day head. Cover and refrigerate. Bring to simmer before serving.) * I found the Cavender's seasoning in Albertsons spice dept.