Black-Eyed Peas

Nothing goes better with collard greens than a pot of southern black-eyed peas.

The black-eyed pea, also known as the cow pea, is thought to have originated in North Africa, where it has been eaten for centuries. It may have been introduced into India as long as 3,000 years ago, and was also a staple of Greek and Roman diets. The peas were probably introduced to the New World by Spanish explorers and African slaves, and have become a common food in the southern United States, where they are available dried, fresh, canned, and frozen. The flavorful peas are used to make soups, salads, fritters, and casseroles; they can also be puréed; or sprouted (courtesy of About.com)

Ingredients

1 medium white onion, chopped
3 cloves of garlic, chopped
2 (16 oz) bags of dry frozen eyed peas
Smoked Turkey Wing or leg
6-8 cups of chicken broth (or enough to cover the beans)
Red pepper flakes, black pepper (optional)

Directions

Chop onions & garlic.
In a large pot, add in 2 Tablespoons of olive oil and saute the onions and garlic until tender.
Add in the turkey wing, black eye peas, & chicken broth
Cover and bring to a boil. Reduce heat and simmer for 1 hour or until black-eyed peas are tender.
Add red pepper flakes or cayenne pepper if desired.

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