Black-Eyed Pea Stew With Sausage

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3 tablespoons vegetable oil

1 1/4 pounds hot Italian sausages (about 8 links), pricked with a fork

1 onion, diced

1 green bell pepper, seeded and diced

3 garlic cloves, minced

1 jalapeƱo, seeded and minced

One 14-ounce can Italian tomatoes, drained and chopped

2 cups dried black-eyed peas, picked over and rinsed

4 cups low-sodium chicken broth

3 cups water

Salt and freshly ground pepper

1/4 cup chopped cilantro, plus leaves for garnish

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