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Black-eyed Peas

1 lb Black-eyed peas (overnight soak optional)
6 sl Bacon; -or- 1 lb Smoked sausage; sliced and browned
2 Fresh jalapenos; seeded and diced
1 md Onion; chopped
1 Bell pepper; chopped
2 Ribs celery; chopped
2 qt Water
Creole seasoning blend to taste
Salt and black pepper to taste

Bring the peas to a boil, reduce heat, add all other ingredients and cook over low heat, uncovered, for one hour until beans are tender and creamy. Serve over hot, long-grain white rice and add Tabasco to taste.

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