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Black-eyed Peas

1 pound fresh black-eyed peas
3 cups water or low sodium chicken broth
1/2 teaspoon salt
1 tablespoon olive oil
1/2 cup red bell pepper -- chop
1/2 cup 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 sauté 5 to 7 minutes.

Carefully fold the peas and jalapeno into the peppers, trying not to break the peas. Serve immediately.

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