- 1 package fresh black eyed peas (or 1 bag frozen)
- 1 5 oz package pancetta
- 4 cups beef broth
- 1 cup diced red onion
- 1 cup kale (fresh or frozen)
- 2 tablespoons minced garlic
- 3 tablespoons hot sauce (like red hot or texas pete)
In one large sauce pan add 3 cups of beef broth and bring to boil ( you will reserve one cup to deglaze the pan you cook your other ingredients in). Add the black eyed peas and allow to cook for 10 -15 minutes while you prep the rest.
In large pot saute your pancetta and red onions over medium heat for around 5 minutes. Then add your garlic. You want this all to cook and brown in the pan.
As this starts to caramelize on the bottom, with a wooden spoon add the other cup of broth in small increments, scraping the bottom of the pot. This will give you a nice flavor.
Add your kale and cook with the rest of the ingredients for 3-5 minutes. At this point your black eyed peas should be cooked in the other pot. You will notice that a lot of your broth has been absorbed, which is fine. Dump the peas with the broth in over top of your pancetta/kale mixture. Add in your hot sauce at this point. Allow to simmer together for, at least, 15 minutes. The flavor will only intensify as it cooks.