Ingredients:
Makes eight servings 1 tablespoon olive oil 2 medium yellow onions, chopped 2 cloves garlic 1 tablespoon ham base 5 dashes hot sauce 1-1/2 teaspoons dried thyme 1 teaspoon dried oregano 1 pound black-eyed peas, rinsed and soaked overnight 64 ounces vegetable stock (or chicken stock) 1 cup water 2 cups Smithfield Spiral Ham, roughly chopped 1/2 pound collards, cut into thin ribbons Pepper to taste

Instructions:
In large stockpot add olive oil. Stir in onions, garlic, ham base, hot sauce, thyme and oregano. Sauté until onions are translucent. Add drained black-eyed peas, vegetable stock, water and chopped ham. Simmer until peas are tender, approximately 40-50 minutes. Add collards and simmer an additional 20-30 minutes. Pepper to taste. Serve hot. All materials courtesy of Family Features. For more leftover recipes you’ll love, visit www.smithfield.com and www.face book.com/CookingwithSmithfield