- prepare the black-eyed peas, rinse, sort and soak overnight - cut the bacon and sausage into bite size pieced - wash and cut the collard greens - cook the bacon and sausage until nicely browned - remove from the skillet and cook the onion
- add tomato paste, chipotles, herbs and spices to the skillet with sausage and cooked onions. Mix to combine - preheat the smoker to 250F - add broth, tomatoes, sausage and spices to the pot with soaked peas - smoke for 2-3 hours - add collard greens towards the end of the cook (15 min before finish)
- don't rush the simmer, low and slow for flavor - taste as it cooks, adjust seasoning gradually - hold the greens! add them towards the end of the cook - don't skip searing the meat! = flavor and texture - add more water, broth if the stew is too thick - if the stew is too thin, remove a cup and either mash with a fork or in a food processor (add back to the pot)
- serve as is with crusty bread - add broth and make it to a soup - use to make stuffed bell peppers or zucchini boats - serve over pasta - serve as a breakfast hash - make stuffed cabbage rolls