Thur. - drain peas and add fresh water and cook peas til done. Cool and put back in frig.
Fri. - The fun begins. First chop up 6-8 pieces of bacon. Fry the bacon in a stock pot. When bacon is crispy, remove bacon, leave the grease in bottom of pot.
Turn down the heat on the pot and saute 3 med onions-chopped and 2 to3 Jalapeno peppers-chopped and about 6 cloves of chopped garlic.
Now turn down the heat to med. Add the undrained peas ( pour off some of the water and save it ), 1 can of stewed tomatoes, 1 can of Ro-Tel,salt pepper, Cayenne pepper, 3 dried red peppers, and 2 tablespoons of hot sauce.Turn up the heat and simmer for about 2 hours.
Now add back in the bacon, 1 pound of small cubed ham ( about 1/4 inch cubes ), and 1 pound of Sliced Andouille sausage. You can add back in the saved juice any time needed.
Simmer for about 1 hour and then add 1/4 cup flour dissolved in some of the cold bean juice and simmer til it starts to thicken. Take pot off the heat and let cool. Then put in fridge for a day.
Sat. - Reheat peas slowly. While reheating peas, make up a batch of Jalapeno cornbread.
When the cornbread and peas are ready. Slice the cornbread in half and apply lots of butter and place in a pasta bowl.
Now pour the peas over the cornbread in the bowl.
Add a big glass of sweet tea and you are set for a great dinner.
