Black-Eyed Peas

Source: African Bites

Click here to read about my experience making this recipe for my state meal challenge!

Servings: 6

Total time: 3 hours

INGREDIENTS

• 1 lb dried black-eyed peas 
• 4 thick uncooked bacon slices, chopped
• 1 cup smoked sausage, diced
• 1 large onion, diced
• 1 stalk celery, diced
• 3 tsp minced garlic
• 2 tsp fresh thyme, minced
• 1 tsp cayenne pepper
• 8 cups chicken broth
• 2 tsp creole seasoning
• Bay leaf
• Salt to taste
• 2 cups collard greens
• Salt and pepper to taste

DIRECTIONS

• Rinse the beans, then put them in a large pot filled with 3 inches of cold water. Cover and let them sit for 2 hours, then drain. 
• In a large skillet, saute the bacon for a few minutes, then add the sausage and cook until both are browned. Remove the bacon and sausage and set aside, leaving the grease in the skillet.
• Add the onion, celery, garlic, cayenne pepper, and thyme to the skillet and saute until onions are translucent.
• Add the chicken broth and black-eyed peas. Stir in the creole seasoning, bay leaf, and salt to taste. 
• Bring to a boil, then reduce the heat to a simmer and cook uncovered for about 20 minutes.
• Add the collard greens, bacon, and sausage and cook an additional 10 minutes, stirring occasionally, until the black-eyed peas are tender but not mushy. Add more liquid if needed–they should be creamy, not dry nor watery. 
• Remove the bay leaf, season with salt and pepper to taste, and serve warm with chicken fried steak and cornbread! 

NOTES

• To substitute canned black-eyed peas, use 2 15.5-oz cans of peas. Drain and rinse, then use right away instead of soaking for 2 hours.