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Black-eyed Peas

1 lb Fresh black-eyed peas
3 c Water or low sodium chicken broth
1/2 ts Salt
1 tb Olive oil
1/2 c Red bell pepper; chop
1/2 c Yellow bell pepper; chop
1 Jalapeno pepper; slice


Place the peas, water or broth and salt in a 2-quart saucepan over high heat and bring to the boil. Lower the heat and simmer, uncovered, for 20 minutes or until the peas are tender but not mushy. Drain the peas and set aside. Meanwhile, heat the oil over medium-high heat in a skillet large enough to hold the peas. Add the sweet peppers to the hot oil and saute 5 to 7 minutes. Carefully fold the peas and jalepeno into the peppers, trying not to break the peas. Serve immediately.


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