Jalapeno Black-Eyed Peas

Ingredients

• 1 lb. dried black eyed peas 
• 5 cups beef stock or canned broth
• 2 medium onions, finely chopped
• 4 large garlic cloves, minced
• 2 bay leaves   
• 1-4 oz. jar diced pimentos, drained
• 3 large jalapeno chilies, seeded & chopped
• 1 tbsp. Cavender's All Purpose Greek Seasoning

Instructions

Place black-eyed peas in large heavy saucepan.  Pour enough cold water over peas to cover by 3 inches and soak overnight.  Drain peas.  Return peas to same saucepan.  Add stock, onions, garlic, chilies, bay leaves and seasoning and bring to boil.  Reduce heat and simmer until peas are tender, stirring occasionally (about 1 ½ hours).  Mix pimentos into peas.  Season with salt and pepper.