Hoppin' John

• 1-1/2 cups dried black-eyed peas
• 3-1/2 cups water
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 2 celery ribs, sliced
• 1 bay leaf
• 4 cups veggie broth
• 1/2 fresh/dried jalapeno chile
• 1 tsp cumin
• 1/2 red bell pepper, diced
• 1/2 bunch dinosaur kale
• salt & pepper to taste
• 2 large links of chorizo sausage
• Brown Rice

1. Soak black-eyed peas in water in a bowl for 6 to 8 hours or overnight. Drain and set aside.
2. Chop onion, mince garlic, slice celery. Heat oil in large soup pot or dutch oven. Saute onion, garlic, and celery until onion is transluscent. Add bay leaf, veggie broth and soaked beans. Bring to a simmer and cook on low for 2-1/2 hours.
3. An hour before beans finish cooking, cook a batch of brown rice.
4. Clean and de-rib kale. Slice rib diagonally. Coarsely chop kale leaves. Chop jalapeno and dice red pepper. Add cumin, jalapeno, kale rib and red pepper to the beans. Cook about 5 minutes. Then add kale leaves and cook 2 more minutes. Salt & pepper to taste.
5. Diagonally slice chorizo sausage in 1/2 inch slices. Brown in skillet.
6. Serve beans over brown rice, and top with chorizo slices.

blackeyed peas, water, vegetable oil, onion, garlic, celery, bay leaf, veggie broth, chile, cumin, red bell pepper, dinosaur kale, salt, sausage, brown rice

Taken from www.epicurious.com/recipes/member/views/hoppin-john-50166002 (may not work)