Black Eyed Pea Stew

• 1 Tablespoon Canola Oil
• 1/2 whole Yellow Onion, Chopped
• 2 cloves Garlic, Minced
• 12 ounces, weight Chicken Andouille Sausage, Sliced Into 1/2 Inch Thick Slices
• 4 cups Vegetable Stock
• 2 cups Dried Or Fresh Black Eyed Peas, Prepared According To Package Directions
• 1/2 teaspoons Cayenne Pepper
• 1 whole Bay Leaf
• 1 teaspoon Salt
• 1 can (28 Oz. Can) Diced Tomatoes
• 12 ounces, weight Chopped Collard Greens (one Large Bag)
• 1 Tablespoon Cider Vinegar

1. Heat the canola oil in a large Dutch oven over medium heat.
2. When hot, add the chopped onion and saute until soft and translucent, about six minutes.
3. Add the garlic and saute thirty more seconds.
4. Add the chopped sausage and stir everything together.
5. Cook for another five minutes, stirring often, so that the sausage can brown a bit.
6. Then, add the veggie stock, black eyed peas, cayenne pepper, bay leaf and salt.
7. Bring to a boil, then reduce heat and simmer for fifteen minutes.
8. Add the tomatoes, collards and vinegar.
9. Simmer for another ten minutes or so until the greens have wilted and cooked down a little.
10. Serve with hot sauce and cornbread on the side.

canola oil, yellow onion, garlic, sausage, vegetable stock, fresh black, cayenne pepper, bay leaf, salt, tomatoes, vinegar

Taken from tastykitchen.com/recipes/main-courses/black-eyed-pea-stew/ (may not work)