black eyed peas done this morning.
They might be the best I have ever done. I had to do a double batch since my neighbor always wants a batch and I end up doing one for them anyway.
I use frozen black eyed peas (3 bags per batch) and a large package of Kiobasa brand beef sausage diced up so you get a little in each spoon full. Water, salt, and several heaping table spoons of diced jalapeno. Bring to a boil then let simmer till the peas are tender and the water has thickened a little. Refrigerate overnight, remove solidified grease, then reheat to a boil to get the water to more of a pea gravy. I find that the chilling and reheating makes some tasty gravy for the peas. I particularly like to eat it for breakfast on New Years day along with some cornbread. YUM!