Collard 'n' Black-eyed Pea Stew

Ingredients

• 16 ounce black-eyed peas drained canned
• 3 cups chicken broth 
• 16 ounce collard greens frozen chopped
• 2 cups ham cooked chopped
• 10 ounce onion diced green red frozen
• 1 teaspoon seasoned pepper 
• 1 teaspoon sugar 
• 1 tablespoon vegetable oil 

Equipment

• dutch oven

Directions

1. Saut ham in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned.
2. Add broth and next 4 ingredients; bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, 15 minutes. Stir in black-eyed peas, and cook 10 more minutes
3. Note: For testing purposes only, we used McKenzie's Seasoning Blend for frozen diced onion, red and green bell peppers, and celery. You may substitute 1 chopped onion, 1 chopped red bell pepper, 1 chopped green bell pepper, and 1 chopped celery rib.