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.\

1. 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.
2. 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.
3. Add the onions, garlic, jalapenos, thyme and bay leaf, and saute for about 3-5 minutes, until onions are wilted and aromatic.
4. Pour in the chicken broth or water.
5. 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.
6. Reduce heat to a simmer and cook, uncovered, about 20 minutes.
7. 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.
8. 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.
9. Remove the bay leaf.
10. Taste and adjust seasoning. Serve over cooked rice and garnish with green onion.
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