Black-Eyed Peas
👩🍳 Instructions:
1. Soak the Peas Rinse and sort the dried black-eyed peas. Soak in cold water for 2–3 hours or overnight. Drain and rinse before cooking.
2. Cook the Meat In a large pot, sauté chopped bacon until crispy (4–5 minutes). Add sausage or turkey and cook for 2–3 more minutes. Remove and set aside.
3. Sauté Aromatics In the same pot, add onion, celery, garlic, jalapeño, thyme, and bay leaf. Cook for 3–5 minutes until fragrant.
4. Add Broth & Peas Pour in chicken broth. Add soaked peas, Creole seasoning, salt, and pepper. Bring to a boil.
5. Simmer Reduce heat and simmer uncovered for 20 minutes. Add collard greens and cooked meat. Continue simmering for 10–15 minutes until peas are tender and broth thickens.
6. Finish & Serve Remove bay leaf. Adjust seasoning. Serve hot over rice or with cornbread. Garnish with chopped green onions if desired.
Pages: 1 2
