• 1 pound fresh or dried black-eyed peas, rinsed and picked over 
  • 1 cup chopped yellow onions 
  • 2 whole garlic cloves, peeled 
  • 1 quart water, or more as needed 
  • 3/4 teaspoon salt 
  • 1/2 teaspoon freshly ground black pepper 
  • 1 teaspoon Tabasco
  • 1/2 pound smoked sausage or smoked ham, chopped 
  • 1/4 cup chopped fresh parsley leaves 
  • 1/2 cup chopped green onions (green and white parts) 
  • Hot cooked long-grain white rice 

Combine the peas, onions, garlic, water, salt, black pepper, TABASCO Sauce, and sausage in a large, heavy pot or Dutch oven. Bring to a boil, then reduce the heat to medium-low and simmer until the peas are tender and creamy, 45 minutes for fresh peas and about 2 hours for dried.

Stir in the parsley and green onions and cook for about 2 minutes longer. Serve either over hot cooked rice or mix together with it.