TEX-MEX BLACKEYE PEAS
(Serves 8-10 people)
4 regular cans Blackeye Peas
2 regular size bags frozen Blackeye Peas (cook according to directions on bag)
6 Roma Tomatoes, seeds removed and diced
1 small Onion, diced
6-8 cloves Garlic, minced
1-2 Jalapenos, chopped very small (or use equal amount of bell pepper)
1 bunch of Cilantro, coarsely chopped
1/2 package Bacon (8-10 pieces), diced small
1 regular package Sausage, cut into small pieces (I used a pork-beef mix with green onion)
1-2 cans of Chicken Broth (I use Campbell's)
Salt and Pepper to taste
In a large dutch oven, cook the bacon and sausage. Pour all but 2 tablespoons of grease off and add onions. Cook until onions are transparent. Add garlic and cook for about 1 minutes to release the flavor and then add jalapenos and tomatoes. Cook for about 2 more minutes.
Add the peas with juice to the bacon mixture. Add the chicken broth and cilantro. Bring to a boil, reduce heat and simmer for 30-45 minutes.