Hoppin' Boston John

• 1 cup dried black-eyed peas
• 1 medium onion chopped
• 2 cloves diced garlic
• 1/2 fresh jalapeno
• 2 ribs celery
• 1 bay leaf
• 1 teaspoon coriander
• 1 3/4 cup chicken stock
• 12 ounces andouille sausage
• 2 cups kale
• 1/3 cup blackstrap molasses
• 1/4 cup soy sauce
• 2 tablespoons vegetable oil
• 2 tablespoons butter

1. Chop onion and garlic
2. Deseed and dice one half of the jalapeno
3. Slice the rib of garlic down the center and then cut into 1/2 inch pieces
4. Heat the oil in a 3 quart pan
5. Add the onions, garlic, pepper, and celery. Saute until the onions sweat
6. Add the peas, broth, coriander and bay leaf to the pan. Bring to a boil.
7. Simmer, covered, for 20 minutes or until the peas are soft. Add more broth if necessary.
8. Slice the sausage lengthwise and cut into 1/2 in slices
9. Chop the kale
10. Saute the sausage in a skillet with the butter until brown.
11. Add the kale and cook until wilted
12. Mix together the soy sauce and the molasses in a separate bowl.
13. When the peas are done, add the cooked sausage and kale to the peas.
14. Add the soy sauce and molasses to the peas as well.
15. Simmer uncovered until the sauce is the consistency of baked beans

blackeyed peas, onion, garlic, fresh jalapeufo, celery, bay leaf, coriander, chicken stock, sausage, kale, blackstrap molasses, soy sauce, vegetable oil, butter

Taken from www.epicurious.com/recipes/member/views/hoppin-boston-john-586a6d7ed0a1dd7906ae4084 (may not work)