. 
Ingredients: 
1 pound dried black-eyed peas, rinsed and sorted for stones or shriveled peas
8 cups water
1/2 pound corned beef brisket, uncooked
12 cups water
4 cups low-sodium chicken broth
4 cups water
1 teaspoon liquid smoke
1 medium onion
1 fresh jalapeño pepper
1 clove garlic
1/2 teaspoon dried thyme, crumbled
1/8 teaspoon black pepper
1/2 cup cornmeal
1 medium green bell pepper, chopped (optional)
1/4 cup chopped fresh parsley

Instructions: 
In a large bowl, soak the black-eyed peas in 8 cups water for 4 hours or overnight.

Meanwhile, place corned beef and 8 cups water in a large stockpot. Bring to a simmer over medium-high heat, then reduce heat to low and cook, partially covered, for 1 1/2 to 2 hours, or until meat is tender. Remove from water, drain, and cool. Rinse with cold water to remove excess salt. Chop into bite-size pieces and refrigerate.

Drain the black-eyed peas. Place them in a separate large stockpot. Add broth, 4 cups water, and liquid smoke. Bring to a simmer over medium-high heat, then reduce heat to low and cook, covered, for 1 hour, or until peas are tender.

Meanwhile, chop the onion, seed and chop the jalapeño, and mince the garlic. After 1 hour, add them, as well as the thyme and black pepper, to the peas. Simmer, covered, for 10 minutes.

Uncover pot and bring mixture to a simmer over medium heat. While stirring, slowly add the cornmeal. Let simmer, uncovered, for 5 minutes, stirring occasionally. Reduce heat to low, stir in the corned beef, and cook, partially covered, for 20 minutes, stirring occasionally. 

Sprinkle bell pepper, if desired, and parsley over the top and serve warm.
 

Cook?s Tip: Most corned beef briskets come in rather large sizes. If you purchase a brisket that weighs more than 1/2 pound, freeze the remaining corned beef in small portions in freezer bags.

Nutrition Facts:
Servings: 10
Amount Per Serving: Calories 229
Fat 4g, Cholesterol 16 mg
Carbohydrates 34 g, Sodium 212 mg, 

Courtesy of: America Heart Association