I can’t find my computer glasses so will just post the notes I gathered the recipe in.
Here we go:
- 1-lb dried Black eyed peas (soak 6 hrs to overnight, drain and rinse and set aside)
Melt over medium-high heat:
- 4 tbsp Butter/ghee/bacon fat/lard
Sauté:
- 1- lg Onion, diced
- 3 stalks Celery, peeled and diced
- 6 cloves Garlic, minced
Add-in:
- Ham bone, ham hock, frozen bacon pieces, whatever is handy
- Roast Turkey leg and wing (holiday leftovers in my house, I freeze for this)
- Cayenne (optional, to taste)
- Salt
- Black pepper
- Fresh or dried herbs (thyme, sage, whatever you like)
Bring to boil.
Stir-in:
- 2 Green chiles or jalapeños, or 1 green bell pepper, seeded and diced
- 4-6 cups bone Broth or vegetable broth of choice
- 28-oz canned Diced tomatoes
Return to boil.
Turn to medium. Cover with lid cook. Cook 45 minutes or until peas are soft. If soupy, cook 15 minutes with lid off a hush simmer.
- Add adult bitter greens from the beginning, adult spinach and kale with 30 minutes to go, baby greens with 5 minutes.
- Finish with cayenne/red pepper flakes, and 2-3 tbsp vinegar
- Serve with, green onion tops (add at finish), cornbread, etc
Make in a Slow cooker:
- Cook 5 hours on high, 8-10 on low
- rice (or add-in at 4/7 hours in) or rice noodles (add 30/60 minutes before finish)