2jalapeño peppersseeded and diced, plus more for garnish if desired
2garlic clovesminced
3cupscanned chopped or diced tomatoes
1/2cupdry white wine
7cupscooked black-eyed peassee note, rinsed and drained
Instructions
Heat oil in a large soup pot or Dutch oven over medium-high heat. Add chorizo and cook, stirring to break up and crumble, for 5 minutes.
Add onion and celery. Cook, stirring occasionally, until vegetables are softened and chorizo is cooked completely, about 5 minutes.
Add jalapeños and garlic. Stir and cook for 1 minute.
Add tomatoes and wine. Stir to combine. Bring to a boil then reduce heat to low. Loosely cover and cook for 45 minutes, stirring occasionally.
Add black-eyed peas. Stir to combine and cook for 15 minutes.
Serve with diced jalapeño peppers for garnish if desired.
Recipe Notes
I used 5 cans of black-eyed peas. You can also cook 1 pound of dried black-eyed peas to use (no seasoning, just peas and water per package instructions). Do not try to cook black-eyed peas in sauce because the seasoning will prevent them from softening.