Creole Black-Eyed Peas

• 1 (16 oz.) pkg. dried peas
• 1/2 lb. salt pork
• 3 c. chopped onion
• 1 c. chopped parsley
• 1 c. chopped bell pepper
• 1 clove pressed garlic
• 1/4 tsp. oregano
• 1 lb. smoked sausage
• 1 tsp. red pepper
• 1 tsp. black pepper
• 3 dashes hot sauce
• 1 Tbsp. Worcestershire sauce
• 1 (8 oz.) can tomato sauce
• 1 tsp. salt
• 1/4 tsp. whole thyme

1. Sort and wash peas.
2. Place in Dutch oven.
3. Cover with water. Soak overnight.
4. Drain peas.
5. Add pork.
6. Cover with water.
7. Cover and cook 45 minutes.
8. Add all other ingredients except sausage. Cover and cook
9. 1 1/2 hours.
10. Stir occasionally.
11. Add sausage. Cook, uncovered, over low heat 45 minutes.
12. Serve over cooked rice.
13. Serves 10.

dried peas, salt pork, onion, parsley, bell pepper, garlic, oregano, sausage, red pepper, black pepper, hot sauce, worcestershire sauce, tomato sauce, salt, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=621015 (may not work)