A savoury blend of black-eyed peas, rice, bacon and collards, this is a good-luck dish that originated in the Southern United States.
Prep: 10 minutes + overnight soak
Cook: 9 hours, 5 minutes
1 1/2 cups dried black-eyed peas, soaked overnight
6 slices of bacon, finely chopped
1 onion, finely chopped
1 stalk of celery, finely chopped
3 cloves garlic, minced
1 jalapeno, halved
2 tsp dried thyme
1 bay leaf
1/2 tsp salt
4 cups water
1 cup long grain rice
1 bunch collard greens, thinly sliced (about 3-4 cups)
1 Tbsp cider vinegar
Soak black-eyed peas overnight, drain and rinse. Place in slow cooker insert. Heat a medium pan over medium heat.
Cook bacon, onion and celery until softened and slightly brown, about 5 minutes. Add garlic, cook another minute. Transfer to slow cooker insert. Add jalapeno, dried thyme, bay leaf and salt. Cover with water.
Cook on low for 8 hours or until beans are tender.
Add rice and collard greens, cook on high for 1 hour. Remove and discard jalapeno halves and bay leaves. Stir in vinegar and serve.