1small jalapeno pepperstems and seeds removed, chopped, divided
6ouncesKielbasa sausagesliced in rounds
1cupchicken or vegetable stock
1 ½cupswater
11/2cups fresh shelled black-eyed peas
Kosher salt and freshly ground black pepper, to taste
Instructions
Place a medium saucepan on medium-high heat, add olive oil. Add onions, 1 tablespoon jalapeño peppers, and sausage. Saute vegetables until tender and sausage is heated, approximately 5 minutes.
Add stock and water, increase heat and bring to a boil. Add black-eyed peas, return to a gentle boil, reduce heat and simmer 15-20 minutes or until peas are tender. Season with salt and pepper. Serve, garnished with jalapeno peppers.
Notes
Tiffy’s Tips ~This recipe is for fresh black-eyed peas, not dried. ~Use any type of cooked sausage, Kielbasa is my preference. ~Omit the sausage for a vegetarian version.