The

Southern Black Eyed Peas

Ingredients

· 1 pound (453g) black-eyed peas

· 4-5 thick slices bacon, chopped

· 5 ounces smoked sausage or turkey, diced (about 1 cup)

· 1 large onion, diced

· 1 stalk celery, diced

· 2-3 teaspoons garlic, minced

· 1 optional jalapeno, minced

· 2 teaspoons fresh thyme, minced

· 1 bay leaf

· 1-2 teaspoons creole seasoning

· 7-8 cups chicken broth

· 2 cups (or more) collard greens

· Salt and pepper to taste

Instructions

· Rinse dry black-eyed pea beans, pick through, and discard any foreign objects. Add beans to a large pot and cover with 3-4 inches of cold water. Let sit for 2-3 hours (or overnight).

· In a large, heavy sauté pan, sauté chopped bacon until brown and crispy (4-5 minutes), then add sausage and sauté for 2-3 more minutes. Remove bacon and sausage mixture and set aside.

· Throw in the onions, celery, garlic, jalapenos, thyme, and bay leaf, and sauté for 3-5 minutes until the onions are wilted and aromatic. 

· Then pour in the chicken broth or water.

· Drain the soaked beans, rinse, and place them in the pot. Season with Creole seasoning and salt to taste. Stir and bring to boil.

· Reduce heat to a simmer and cook uncovered for about 20 minutes.

· Toss the collard greens, bacon, and sausage into the pot, and continue cooking for another 10 minutes or more, stirring occasionally, until the beans are tender and the broth thickens to your desired texture.

· Add more stock or water if the mixture becomes dry and thick. The texture of the beans should be thick and somewhat creamy but not watery.

· Remove the bay leaf.

· Taste and adjust seasonings with salt, pepper, and Creole seasoning if needed. Serve over rice and garnish with chopped green onion.