3 Cups of fresh Pink Eyed Peas
1 TSP Butter
1/2 Cup finely chopped Onion
2 Garlic Cloves, minced
1 Jalapeno Pepper, seeded, minced
3 Cups Organic Vegetable Broth
Fresh ground Black Pepper
1/4 TSP smoked Spanish Paprika
2 TBSP grated Parmesan Cheese
 
Sort and wash peas.
 
Heat butter in a large saucepan over medium-high heat. Add onion, garlic, and jalapeño to pan; sauté 3 minutes or until onion is tender. Add peas, broth, pepper, and paprika; bring to a boil. Reduce heat, and simmer 50 minutes or until peas are tender, stirring occasionally.