Cajun Black-Eyed Peas

• 1 lb. dried black-eyed peas
• 6 bacon slices
• 1 large onion, chopped
• 1 small jalapeno pepper, seeded and minced
• 2 Tbsp. Worcestershire sauce
• 1 1/2 tsp. salt
• 1/4 tsp. dried thyme
• 1 1/2 c. chopped smoked ham (about 1/2 lb.)
• 1 (14 oz.) can Cajun-style stewed tomatoes (undrained)
• 8 c. water
• 1 bunch green onions, chopped
• 1 c. chopped parsley
• 3 cloves garlic, pressed
• 1/4 tsp. hot sauce
• 1 tsp. pepper
• 1 lb. smoked sausage, sliced

1. Place peas in a large Dutch oven; add water to depth of 2-inches above peas. Cover and let stand 8 hours or overnight. Drain peas and return to Dutch oven. Add 8 cups water; bring to a boil. Reduce heat and simmer 30 minutes. Add bacon and next 12 ingredients; return to a boil. Cover and reduce heat. Simmer 30 minutes or until peas are tender. Add sausage, ham and tomatoes; return to boil. Cover, reduce heat and simmer 30 minutes. Yields 14 cups.

blackeyed peas, bacon, onion, jalapeno pepper, worcestershire sauce, salt, thyme, ham, cajunstyle stewed tomatoes, water, green onions, parsley, garlic, hot sauce, pepper, sausage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=21186 (may not work)