Black Eyed Peas and Collard Greens (vegan)



From Lawrence Peters
2 lbs. dry black eyed peas
Enough water to cover the beans 
Some olive oil
1 bunch fresh collard greens (or 16oz. frozen) de-stemmed and chopped 
3 cloves garlic
2 Tbsp finely chopped red onion
1 jalapeno pepper, finely chopped
1 and 1/2 C. beer (I used Goose Island Honkers Ale for this batch)
2 tsp black pepper
2 cubes vegetable bouillon (I use Rapunzel vegan vegetable with sea salt and herbs)
2 tsp rubbed sage
2 tsp Gravy Master
Salt to taste

Sort and wash beans. Soak in cold water overnight. Water should cover beans by a couple inches. Drain and set aside.

In a large soup pot saute onion, garlic, and jalapeno in a couple Tbsp olive oil, ’til onions are translucent.

Add greens and beer.

Add everything else, except salt. 

Bring to a boil, then cover and turn heat to low flame. Simmer for at least 1 and 1/2 hours. The beans should be soft, but still recognizable as beans. 

Salt to taste.

It’s extra good served on brown rice, and with biscuits or cornbread. 

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