20d • Recipe Box
Southern Black Eyed Peas
Ingredients:
- 2 cups Dry Black Eyed Peas
- 4 cups Vegetable Broth (divided)
- 1/2 White Onion (large, peeled, chopped)
- 1 stalk Celery (chopped)
- 2 Garlic (cloves, minced)
- 2 tsps Thyme (fresh, removed from stem)
- Sea Salt & Black Pepper (to taste)
- 1 tsp Creole Seasoning
- 1 cup Collard Greens (chopped)
Directions:
- Soak the dry black-eyed peas in water overnight or for at least four hours. Be sure to cover by several inches. Drain, rinse, and set aside.
- Heat a few tablespoons of the broth in a large pot over medium-high heat. Cook the onion, celery, garlic, and thyme for five minutes or until soft. Season with salt and black pepper to taste.
- Stir in the creole seasoning until well coated then add the remaining broth and black eyed peas. Bring to a boil, then lower to a simmer. Cover and let simmer for 20 minutes or until the beans are cooked through.
- Add the collard greens and cook for one to two minutes or until wilted. Adjust seasoning as needed, and enjoy!
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Southern Black Eyed Peas
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