Black-eyed Peas with Greens and Smoked Sausage
Black-eyed Peas on New Year's Day is a longstanding southern tradition. I have done this even if it's just a tiny amount my entire life. I actually love them!
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Ingredients
- 1 tbsp Olive Oil
- 1 cup Yellow Onion, chopped
- 1 cup Carrots, Chopped
- 1/2 cup Celery, Chopped
- 1/2 cup Red bell pepper, Green bell pepper, Yellow or combination
- 2 large Garlic cloves, crushed
- 1/4 tsp Crushed Red Pepper
- 4 Oz Salt pork bacon, ham hock or smoked sausage
- 6 Cups chicken stock
- 3 Fresh Thyme sprigs
- 2 lb. dried black eyed peas (soaked overnight if you like) or 1 lb. frozen (I used frozen this time)
- 2 cups Roughly chopped collard or mustard greens
- 1 can Fire roasted diced tomatoes, drained (optional)
- Additional water as the peas cook
- 2 Tbsps. red wine vinegar
- Salt and pepper to taste
- jalapeno, sliced if desired
Instructions
- In a medium size pot, add olive oil and heat to medium low. Add onion, carrots, celery, bell peppers and celery; cook, stirring often until all vegetables are softened. Add your garlic and crushed red pepper. Cook for a second and add the chicken stock, thyme, greens, tomatoes, your meat of choice and your black-eyed peas.
- Bring to a low boil, then reduce the heat to a simmer, adding water or more chicken stock as needed.
- Cook until your peas are tender. If you are using ham hock, you may want to remove it and shred the meat and add it back to the beans.
- Serve as a side dish or as a complete meal with Southern Corn Bread.