Cooking In My Kitchen| Black Eyed Peas

Under Quarantine decided to cook...OK I cook everyday, but here is a prime opportunity to make a video. I got this recipe from the website Immaculate Bites Afro-Caribbean Recipes made easy:

I didn't follow the recipe exactly, but I still get the same results.

Here is the recipe: Ingredients (I did make changes because of what was in the fridge)  

1 pound (453grams) black eyed peas

4 -5 thick bacon slices , chopped (did not have, I used salt pork which meant I did not have to add any salt)

1 cup smoked sausage or turkey , diced (did not have, store was all out each time I went shopping)

1 large onion 

diced 1 stalk celery 

diced 2-3 teaspoons minced garlic 1 Jalapenos , minced (optional) replace with cayenne pepper (I used pepper flakes, use the amount to suit your own tastes)

2 teaspoons fresh thyme 

minced bay leaf

1-2 teaspoons creole seasoning (here's how to make it yourself

7-8 cups chicken broth (I didn't have broth, so I used water)

2 cups or more Collard greens , sub with kale

Salt and pepper to taste (If you use the salt pork you may not need too much salt, always check before adding)

Instructions: Rinse dry black-eyed pea beans and pick through and discard any foreign object. (I did not have to do this because I used the package beans,).

Add beans to a large pot covering with 3-4 inches of cold water. Cover and let sit for about 2-3 hours.

In a large, heavy sauté pan, saute chopped bacon until brown and crispy about 4-5 minutes, then add sausage saute for about 2-3 more minutes.

Remove bacon and sausage mixture, set aside. Throw in the onions, celery, garlic, jalapenos, thyme and bay leaf and saute for about 3-5 minutes, until onions are wilted and aromatic.

Then pour in the chicken broth or water.

Drain the soaked beans, rinse, and place the beans in the pot.

Season with creole seasoning and salt to taste. Mix and bring to a boil. Reduce heat to a simmer and cook, uncovered, for about 20 minutes.

Throw in the collard greens, and bacon and sausage into the pot, continue cooking for another 10 minutes or more, stirring occasionally, or until beans are tender and slightly thickened to your desire.

Add more stock or water if the mixture becomes dry and thick, the texture of the beans should be thick, somewhat creamy but not watery.

Remove the bay leaves. Taste and adjust for seasonings with pepper, creole seasoning and salt if needed.

Serve over cooked rice and garnish with green onion.

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