Green Chile Black Eyed Peas

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READY IN: 11hrs
SERVES: 12
YIELD: 4 quarts
UNITS: US

INGREDIENTS

Nutrition
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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!
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