Ingredients
- 2 onions, diced

2 ribs celery, diced

1 diced green bell pepper

4 cloves garlic, minced

2 cups dried black-eyed peas, picked over and rinsed

6 cups water

1/2 pound collard greens, tough stems removed and greens chopped

1 1/2 teaspoons dried thyme (divided)

1 teaspoon oregano (divided)

1 16-ounce can diced tomatoes (fire-roasted preferred)

2 cups water or vegetable broth

1 tablespoon hot sauce

1/4 teaspoon cayenne

1/2 teaspoon chipotle pepper

1/2 teaspoon smoked Spanish paprika

1 -2 teaspoons salt 

2 tablespoons tomato paste

1/4 teaspoon black pepper
Description
Amended Recipe From Fatfreevegankitchen
Spark Recipes
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