1cblack eyed peassoaked in water for at least 8 hours
½tspcooking oil
3– 4 strips of bacondiced
14ozhot italian sausageabout 5 to 6 , cut into ½ in rounds
1Tbschopped garlic
2small bay leaves
¼tspcumin seeds
¼tspcayenne
⅛tspturmeric
1bunch collard greensroughly chopped
1.5tspsalt
½tsprosemary chopped
4cupswater
2- 3dried kokumgarcinia indica, soaked in 2 tbs of hot water; or substitute with 1 tsp lemon juice
Zest of 1 lemon
Instructions
Set your instant pot on Saute mode and heat.
Add the oil and then cook the diced bacon until lightly browned.
Add in the sausage and get them nicely browned on all sides.
Now add in the garlic, bay leaves, cumin, cayenne, turmeric and mix.
Add in the collard greens, salt, rosemary.
Drain the beans and add them in.
Add 4 cups of water, Cover and cook for 30 minutes on High Pressure.
Allow to NPR ( Natural Pressure Release ) for 30 minutes.
Add in the kokum along with the soaking water and cook on saute for 5 minutes.
(Add the lemon juice just before serving if not using kokum)
Add lemon zest just before serving.
Eat hot.
Notes
Dutch Oven Instructions
Cook bacon and sausage until mostly done. Add the spices and saute for a minute. Add the rest of the ingredients including the soaked beans and cook at a slow simmer over low heat for 2 hours or until the beans are nice and tender, adding additional water as needed. Add lemon juice and zest at the end of cooking. Taste and adjust flavors as necessary.
Slow Cooker Instructions
Cook bacon and sausage until mostly done. Add spices and saute for a minute. Transfer to your slow cooker, and add the rest of the ingredients. Cook on high for 4 hours or until the beans are nice and tender. Add lemon juice and zest at the end of cooking. Adjust seasonings as necessary.
Storing
Cool soup as quickly as possible and store in the fridge in a sealed container for up to 5 days. To reheat, bring to at least 165F for at least 15 seconds. You may reheat in the microwave or on the stove.
Freezing
Ladle cooled soup into individual portions in freezer bags and press out all the air before freezing. Store the bags in the freezer for up to 3 months. Thaw overnight in the fridge and then reheat at least 165F for at least 15 seconds either in the microwave or on the stove.