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Blackeyed-peas

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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Course: Main Course, Side Dish
Cuisine: American
Ingredients Method

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

Method
 

  1. 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.
  2. Bring to a low boil, then reduce the heat to a simmer, adding water or more chicken stock as needed.
  3. 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.
  4. Serve as a side dish or as a complete meal with Southern Corn Bread.