5 Ingredient Black-Eyed Peas
- 1 pound dried black-eyed peas, sorted
- 1 pound smoked turkey or chicken sausage, sliced
- 4 cups beef broth
- 1 bunch collard greens, stems removed and leaves torn
- Kosher salt and ground black pepper, to taste (depends on the saltiness of the sausage -- probably will need about 1/2 teaspoon of each)
Use a 6-quart slow cooker. Place the beans in a large pot of water to cover by 2 inches, and soak overnight (or use quick-soak method I described up above).
Add the drained beans to the crockpot insert. Stir in the sausage, broth, and collard leaves. Cover and cook on low for 8 to 10 hours or on high for about 5 hours.
The beans are finished when they have reached the desired tenderness and the flavors have melded. Season to taste with salt and pepper.