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.