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

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.