Hoppin' John (Black-Eyed Peas with Kielbasa)

• 1 cup dried black-eyed peas
• 6 ounces smoked kielbasa sausage
• 1 medium onion
• 2 garlic cloves
• 2 celery ribs
• 1/2 fresh jalapeno chile
• 1 bay leaf
• 1 1/2 tablespoons vegetable oil
• 1 3/4 cups chicken broth
• 3 tablespoons chopped fresh coriander leaves
• Accompaniment: cooked rice

1. Quick-soak black-eyed peas.
2. Quarter kielbasa lengthwise and cut quarters crosswise into 1/2-inch pieces.
3. Chop onion and mince garlic.
4. Cut celery crosswise into 1/2-inch-thick slices.
5. Wearing rubber gloves, seed and mince jalapeno.
6. In a 3-quart heavy kettle cook kielbasa, onion, garlic, celery, jalapeno, and bay leaf in oil over moderate heat, stirring, until onion is softened.
7. Add peas and broth and simmer, covered, 20 minutes, or until peas are tender.
8. Discard bay leaf and stir in coriander and salt and pepper to taste.
9. Serve Hoppin' John spooned over rice.

blackeyed peas, kielbasa sausage, onion, garlic, celery, jalapeno chile, bay leaf, vegetable oil, chicken broth, fresh coriander leaves, accompaniment

Taken from www.epicurious.com/recipes/food/views/hoppin-john-black-eyed-peas-with-kielbasa-14613 (may not work)