Southern Black-eyed Peas
Ingredients:
  * 1 pound (453 gms) dry black-eyed peas
  * 4-5 thick slices of (turkey) bacon
  * 1 cup smoked sausage or turkey, diced
  * 1 large onion, diced
  * 2-3 teaspoons minced garlic
  * 1 jalapeno, minced, or replace with cayenne pepper (optional)
  * 2 teaspoons fresh thyme, minced
  * 1 bay leaf
  * 1-2 teaspoons creole or cajun seasoning
  * 7-8 cups chicken broth
  * 2 cups or more chopped collard greens or kale (optional)
  * salt and pepper to taste.\


  - Rinse black-eyed peas, pick out any rocks, and add to large pot, covering them with 3-4 inches of cold water. Cover and let sit for 2-3 hours.
  - In a large heavy saute pan, saute chopped bacon until brown and crispy, about 4-5 minutes, then add sausage and saute for 2-3 more minutes. Remove and set aside. 
  - Add the onions, garlic, jalapenos, thyme and bay leaf, and saute for about 3-5 minutes, until onions are wilted and aromatic.
  - Pour in the chicken broth or water.
  - Drain the soaked beans, rinse, and place beans in the pot. Season with creole seasoning and salt to taste. Mix and bring to a boil.
  - Reduce heat to a simmer and cook, uncovered, about 20 minutes.
  - Add collard greens, bacon and sausage into the pot, continue cooking for about 10 minutes or more, stirring occasionally or until beans are tender and slightly thickened. 
  - Add more stock or water if the mixture becomes dry or thick; the texture of the beans should be thick, somewhat creamy but not watery.
  - Remove the bay leaf.
  - Taste and adjust seasoning. Serve over cooked rice and garnish with green onion.
  - www.africanbites.com