Easy Black-Eyed Peas

• Gluten free

• Meat

  • 1 Ham bone

• Produce

  • 1 lb Black-eyed peas, dried

• Baking & Spices

  • 1 Pepper
  • 1 Salt

Found on attagirlsays.com

Ingredients

• 1 pound of dried black-eyed peas
• ham bone, ham hock or ham seasoning packet
• salt
• pepper
• 1 bunch collard greens
• 1 onion, sliced root to tip
• chicken broth
• 3 to 4 slices of bacon, cut into small pieces
• salt and pepper, to taste
• red pepper flakes, optional
• vinegar
• hot sauce

Directions

• Wash the dried beans and sort through them, removing any stones or sediment.
• Place the beans in a pot and cover with water. Soak overnight or follow the package directions for the quick-soak method.
• Prior to cooking, drain and rinse the beans.
• Return beans to pot and cover with water. Add a ham bone (saved from your Christmas ham), ham hock, fatback or other pork for flavoring.
• Season with salt and pepper, about 1 teaspoon each.
• Bring beans to a boil, then reduce heat. Simmer covered for 1 ½ to 2 hours, until beans are tender.
• Wash collard greens thoroughly to remove dirt and sediment, and drain.
• Remove stems and chop leaves into 1-inch pieces.
• In a large pot, sauté bacon slices, then add onion and cook for 5 minutes, until translucent.
• Add collard greens and cover with chicken broth. Season with salt, pepper and red pepper flakes, if desired.
• Bring to a boil and boil for three minutes.
• Reduce heat, cover and simmer for 45 minutes to an hour, until greens are tender.
• Serve with vinegar and hot sauce.