Mexican Black-Eyed Peas

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“from a little ;church cookbook. I used Ro-Tell instead of regular tomatoes and one pound of hot suasage, makes it nice and spicy. You will want to add water as you cook.........”
READY IN:
2hrs 20mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Sort and wash peas and place in a large Dutch oven. Cover with water 2 inches above peas. Let soak overnight.
  2. Brown sausage in heavy skillet, stiring to crumble.
  3. Add onions, brown.
  4. Cook until tender and drain fat.
  5. Drain peas well. Cover with water again. Stir in sausage and remaining ingredients.
  6. Bring to boil. Cover and reduce heat and simmer 1 - 1/2 hours.
  7. Add water if necessary.

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