It is a southern tradition to eat black-eyed peas on new years day for good luck during the year. This recipe is a little late since we were on the beach (more to come later) but oh! so! good!
Black-Eyed Pea Stew with Bacon and Wilted Collards
4 cups of black-eyed peas, soaked or brought to a boil and let rest for one hour
cover with fresh water
saute one onion with
4 cloves garlic in EVOO
add to beans and cook until beans are tender
saute 12 pieces bacon in pan and add to beans
2 sweet potaotoes diced
2 bay leaves
1 tsp thyme
cook for another hour or so until flavors meld
saute 12 large leaves of collards in olive oil with a touch of salt and place on top of stew
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