Black Eyed Peas and Collard Greens

It is a southern tradition to eat black eyed peas and collard greens on New Years. I decided to go the easy route and used canned beans and greens. If I was going to use dry beans, I would have used the slow cooker and let it work on the beans all day.

• 1 tablespoon olive oil 
• 2 cloves of garlic, crushed 
• 2 cans of black eyed peas 
• 1 teaspoon salt 
• 1 teaspoon Texas Pete hot sauce (or your favorite hot sauce + more to taste) 
• 1 teaspoon dried parsley 
• 3/4 teaspoon paprika 
• 1/2 teaspoon dried thyme 
• 1/2 teaspoon dried oregano 
• 1/2 teaspoon black pepper 
• 1 can of collard greens, drained 

In a medium saucepan, heat the olive oil on medium heat. Add the crushed garlic and saute for a minute or so.

Add the canned beans (don't drain them) and stir in all the other ingredients except the greens. Heat the beans and spices till it starts to simmer, and then turn down the heat. 

Add the greens, and simmer on low for 20 minutes or so. You can let the beans simmer longer--the longer it cooks, the deeper the flavor becomes.