Twisted John

Prep Time: 0 Minutes

Cook Time: 120 Minutes

Ready In: 120 Minutes

Servings: 8

A healthier version and much better tasting

Ingredients:

1 lb dried black eyed peas

1 lb chourico smoked sausage

1 lb smoked pork neck bones

5 jalapenos deseeded and chopped

5 whole cloves of garlic

1 cup onion diced

1 cup baby carrots

1/3 cup fast cook barley ( reserve for the next day)

2/3 cup chicken stock( reserve for the next day)

5 cups of water

2 cups of chicken stock ( reserve for the next day)

2 tbs tobasco habanero sauce

2 tbs evoo

4 bay leaves

water for boiling the toxins out of the peas.

Directions:

1. In a sauce pan pour in dried peas and fill with tap water so it's 3 inches over the top. Bring to a boil and boil for 5 minutes. Drain in a colander and set aside.
2. Slice 1/4 in slices on the chourico link making sure not to cut too deep so sausage remains intact.
3. Heat the olive oil in a soup pan and add the onion and jalapeno and saute for 5 minutes. Push the mixture off to the side and add the chourico. Brown both sides, around 5 min each side and make sure to mix vegetables so they don't burn.
4. Remove from pan and degalze the pan with one cup of water. Add all remaining ingredients except theBARLEY AND 2/3 cup of stock and the 2 CUPS OF CHICKEN STOCK.
5. Bring to a boil and reduce heat and simmer for 1 1/2 hr.
6. Allow to sit overnight.
7. In a small pan add 2/3 cup of stock and the barley, bring to a boil and reduce heat and simmer ten minutes.
8. Remove neck bones and sausage, pick pieces of meat from neck bones and cut chourico into bite sized pieces and add both back to the pot. Discard neck bones.
9. Combine barley to the pot with the peas and add the 2 cups of chicken stock. Bring to a boil and simmer 15 minutes.

By RecipeOfHealth.com