Jalapeno Black-Eyed Peas

• 1 pound dried black-eyed peas
• 5 cups beef stock or canned broth
• 2 medium onions, finely chopped
• 4 large garlic cloves, minced
• 3 large jalapeno chilies
• 2 bay leaves
• 1 tablespoon Cavender's All Purpose Greek Seasoning*
• 1 4-ounce jar diced pimientos, drained
• *Available in the spice section of many supermarkets.

1. Place black-eyed peas in heavy large saucepan.
2. Pour enough cold water over peas to cover by 3 inches and soak overnight.
3. Drain peas.
4. Return peas to same saucepan.
5. Add stock, onions, garlic, chilies, bay leaves and seasoning and bring to boil.
6. Reduce heat and simmer until peas are tender, stirring until peas are tender, stirring occasionally, about 1 1/2 hours.
7. Mix pimientos into peas.
8. Season with salt and pepper.
9. (Can be prepared 1 day head.
10. Cover and refrigerate.
11. Bring to simmer before serving.)

blackeyed peas, beef stock, onions, garlic, jalapeno chilies, bay leaves, pimientos

Taken from www.epicurious.com/recipes/food/views/jalapeno-black-eyed-peas-665 (may not work)