New Year's Eve hoppin' john

Whip up this traditional Southern dish to bring good luck into the New Year! Hoppin' John is a hearty, high-fiber dish that will warm your soul and fill your belly. Use dried black-eyed peas and season with herbs to keep costs - and sodium - low. 

6 servings * Prep: 2 hrs * Cook: 50 mins

Ingredients 

• 1 lb black-eyed peas, dried
• 4-5 thick slices of bacon, chopped
• 1 cup smoked sausage or turkey, diced
• 1 large onion, diced
• 1 stalk celery, diced
• 2 cloves garlic, minced
• (optional for spice) 1 minced jalapeno or 1/4 tsp cayenne 
• 2 tsp fresh thyme, minced
• 1 bay leaf 
• 1-2 tsp Creole seasoning
• 8 cups low-sodium chicken broth
• 2 cups (or more) collard greens or kale
• Salt and pepper to taste

Instructions:

1. Rinse black-eyed pea beans and add to a large pot. Cover with 3-4 inches of cold water. Let sit for 2-3 hours or overnight.
2. In a large, heavy saute pan, saute chopped bacon until brown and crispy (4-5 minutes), then add sausage and saute for 2-3 more minutes. Remove bacon and sausage mixture and set aside.
3. Add onions, celery, garlic, jalapeno, thyme, and bay leaf to the saute pan.
4. Add chicken broth. 
5. Drain the soaked beans, rinse, and add to the pot. Season with Creole
6. Reduce heat to a simmer and cook uncovered for about 20 minutes.
7. Add collard greens, bacon, and sausage into the pot. Continue cooking for another 10 minutes, stirring occasionally until the beans are tender and the broth starts to thicken.
8. Add more stock or water if the mixture becomes dry and thick. Remove the bay leaf before serving.
9. Taste and adjust seasonings with salt, pepper, and Creole blend if needed. Serve over rice and garnish with chopped green onion.