Step 1

Add the beans to a container and pour in water until it is about 6” over the beans. Cover and set aside overnight or for at least 12 hours.

Step 2

The next day, drain and rinse the beans, and set aside.

Step 3

In a large pot add in the bacon over medium-low heat and cook until the bacon is browned but not completely crisp.

Step 4

Remove the bacon and set aside. Drain off about ½ of the rendered bacon fat and then turn the heat down to low.

Step 5

Add in the onions, celery, carrots, and garlic and cook for 3-4 minutes just to quickly and gently sweat/sauté them.

Step 6

Next, add in the soaked cowpeas, cooked bacon, chicken stock, thyme, pepper flakes, salt, and pepper, and cook for 45-60 minutes over low to medium heat or until soft and tender.

Step 7

Stir in the rice and collards, cover with a lid and cook over low heat for another 25-30 minutes or until the rice is cooked and the liquid is absorbed.

Step 8

Serve with optional sliced green onions.