Black eyed peas soup

16 oz bag dried black eyed peas (soaked and cooked) or 2 cans cooked
2 lbs smoked sausage, sliced
2 Tbsp bacon drippings
1 onion diced
1 whole fresh jalapeno, minced
3-4 cloves garlic, minced
1 can rotel, mild or original
1 quart chicken broth
3 cups water

If using dried peas - Soak peas in cold water overnight.Drain the next day.

In a dutch oven or large soup pot, brown smoked sausage in oil over medium high heat for 5 minutes.

Add onion and cook for 5 more minutes

Reduce heat to medium and add jalapeno and garlic and cook stirring constantly for 2 minutes.

Add soaked or canned

peas, rotel with juice, chicken broth and water.

Bring to a hard boil.

Reduce heat to medium/medium low and cook uncovered, stirring occasionally for 2 hours or until peas are tender.

Salt and pepper to taste.

Serve with Tabasco sauce and cornbread