Step 1

Rinse the peas and discard any that are discolored or broken. Add the peas to a large pot, along with 4 cups of water and bring to a boil. Boil for 2 minutes, then cover the pot, remove it from the heat and let soak for 1 hour without lifting the lid.

Step 2

Once hour has passed and the peas have softened, drain them and set aside.

Step 3

In the same pot you soaked the beans in, warm the olive oil over medium heat. Add the diced onion, celery, red bell pepper and garlic and cook for 4-5 minutes until the onion is translucent and the vegetables softened.

Step 4

Now add the smoked paprika, thyme, red pepper flakes, black pepper, the softened peas and 4 cups of vegetable broth. Stir well and bring to a boil, then reduce heat to a simmer and cook for 1-1 1/2 hours, stirring every 30 minutes. If desired, add chopped greens in as well and let them cook with the peas. When the mixture is soft and a bit creamy, it is done.

Step 5

Add salt to taste, and a few splashed of hot sauce if desired.

Step 6

Divide into bowls and serve with a side of collard greens (unless you added them right into the pot!) and cornbread. Sprinkle with parsley. Enjoy!