I looooove my sister Meachie. She knew I had my eye on B. Smith's cookbook since we first dined in her restaurant back in 2009. I couldn't stomach paying over $20 for a cookbook though so it was on my wish list for a loooong time until she surprised me with it. Now I can't figure out which recipes to try and when. I started with an adaptation of her recipe, "Braise of Black-Eyed Peas and Greens Soup" because the ingredients were mostly made of kitchen staples and I simply had a taste for black-eyed peas. Combine this soup with cornbread and you have a down home Southern meal. This soup gets an A++ from the kids too! Enjoy!
You will need:
2 1/2 cups dried black-eyed peas
3 tbsp. olive oil
1 large sweet onion, diced
4 cloves garlic, minced (not shown)
2 cups celery, diced (about 4 stalks)
1 cup carrots, chopped (about 3 carrots - not shown)
2 bay leaves
3 cups collard greens, chopped
2 turkey drummettes, bones removed, meat diced
6 cups chicken broth
4 tsp. jerk seasoning
1 tsp. oregano
- The night before, place dried black beans in a pot and cover with water. Let soak overnight. Beans will swell and soften. Drain and rinse.
- In a large Dutch oven or stockpot, heat the olive oil over medium heat.
- Saute diced onion, garlic, celery and carrots in oil until tender (about 8 minutes).
- Add bay leaves, collard greens and turkey to the pot. Saute another 5 minutes.
- Add the chicken broth, black-eyed peas, jerk seasoning and oregano to the pot. Bring the mixture to a boil, reduce heat and let simmer 45 minutes or until peas are tender.
- Remove bay leaves and serve.