Black-Eyed Peas and Collard Greens Stew

Instructions

1. 1

   Rinse and sort the dried black-eyed peas. Soak them in water overnight or for at least 6 hours.

2. 2

   Drain and rinse the soaked black-eyed peas.

3. 3

   In a large pot, heat the olive oil over medium heat.

4. 4

   Add the diced onion and carrot to the pot and sauté until the onion is translucent, about 5 minutes.

5. 5

   Add the minced garlic and cook for another 1-2 minutes until fragrant.

6. 6

   Stir in the cumin, black pepper, and salt.

7. 7

   Add the soaked black-eyed peas, chicken broth, and diced tomatoes (with their juice) to the pot.

8. 8

   Bring the mixture to a boil, then reduce the heat to low and simmer for about 45 minutes, or until the black-eyed peas are tender.

9. 9

   Add the chopped collard greens to the pot and continue to simmer for another 15-20 minutes, until the greens are tender.

10. 10

    Adjust seasoning with additional salt and pepper if needed.

11. 11

    Serve the stew hot, optionally with a side of cornbread or rice.