Last year we missed our black eyed peas on New Years day and well, our year didn’t start out to well. So this year we are on top of it and making sure we are stocked up and ready to get this meal cooking so we can enjoy a nice dinner with family and play some games to start the New Year off right.
- 1/4 Cup Ghee or you can use Coconut Oil for Vegan
- 1 Japanese Yams or Sweet Potato chopped
- 2 Celery Stalks rinsed and chopped small
- 1 Garlic Clove minced
- 2 cups chopped organic greens – best would be collards but you could use kale, power greens
- 1 1/2 cups dried black-eyed peas rinsed and cooked or 2 15 oz. cans black eyed peas
- 1 tsp Thyme
- 1 tsp Paprika
- 4 cups/32 Oz. vegetable or chicken broth
- Sea salt and fresh ground pepper to taste
- Crushed red pepper flakes or your favorite hot sauce- optional
Instructions
I like to cook this either in the crockpot all day or in an instapot.
- 1. Heat Ghee or Coconut Oil on saute in your crockpot or instapot or you can just do this in a pot on your stove. Let it melt and then add in the herbs and salt and pepper, add in the yam or sweet potatoes, garlic and celery and saute in the ghee or oil. This will add a lot of flavor to your soup.
- 2. Add the black eyed peas and the broth and all other ingredients except the greens.
- 3. In crockpot cook on low for 6 to 8 hours, about 30 minutes before add the greens, if using instapot just add those in after they are done. In Instapot after saute, pressure cook for 30 minutes with everything except the greens so they don’t overcook. Add them in at the end and let them sit for about 10 minutes, stirring them in.
- 4. Season to taste with salt and pepper, crushed red pepper flakes or hot sauce before serving.
- 5. Serve with a sourdough bread or gluten free corn bread. We like the Pamela’s gluten free cornbread mix.
