3 tablespoons olive oil 2 links sausage, chopped
1 large onion, chopped 1 lb. package dry black-eyed peas
3 cloves garlic, chopped 3 cups beef or chicken broth
3 large jalapeños, seeded and chopped 3 cups water
Seasoning to taste
In a heavy dutch oven, sauté the onion, garlic and jalapeno peppers in olive oil for 3 minutes. Add sausage and continue to sauté for an additional 3 minutes. Add rinsed dried peas, broth, water and seasoning. Bring to a full boil, then reduce heat and cook over low fire for 45-60 minutes, until peas are soft.