Both black-eyed peas and collard greens own their parentage to Africa and were brought over by slaves in the seventeenth and eighteenth centuries. The herbs and chiles make this a vibrantly flavored stew; serve over rice and with a bowl of coleslaw.
11/2 cups dried black-eyed peas
3 tablespoons vegetable oil, divided
1 large onion, chopped
2 garlic cloves, minced
6 to 7 cups Chicken Stock or purchased stock
1 pound collard greens, stemmed, rinsed well, and thinly sliced
1 chipotle chile in adobo sauce, finely chopped
2 tablespoons chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon dried sage
1 bay leaf
1 pound Hot Italian Sausage links, or purchased spicy sausage
Salt and freshly ground black pepper to taste
2 to 3 cups cooked white or brown rice, hot
1. Place black-eyed peas in a sieve, and rinse well under cold running water. Discard any broken black-eyed peas.
2. Heat 2 tablespoons oil in a 4-quart saucepan over medium-high heat. Add onion and garlic, and cook, stirring frequently, for 3 minutes, or until onion is translucent.
3. Add black-eyed peas, stock, collard greens, chile, parsley, thyme, and sage to the pan, and bring to a boil over high heat. Reduce the heat to low, and simmer beans, covered, for 11/2 hours, or until beans are tender but not mushy.
4. While beans simmer, prick sausages on all sides. Heat remaining oil in a large skillet over medium-high heat. Add sausages and brown on all sides, turning them with tongs. Add sausages to beans after beans have cooked for 30 minutes.
5. Remove and discard bay leaf, season to taste with salt and pepper, and serve immediately over rice.
Note: The dish can be cooked up to 2 days in advance and refrigerated, tightly covered. Reheat it over low heat, covered, until hot, stirring occasionally.