Ingredients

• 1 cup dried black-eyed peas, sorted and rinsed
• 1 cube vegetable bouillon
• 1/4 cup hot water
• 1 onion, chopped
• 1 clove garlic, minced
• 1 smoked ham hock
• 2 bunches collard greens, chopped
• 1 tablespoon dried oregano
• 1 tablespoon red pepper flakes
• 2 cups vegetable broth
• 5 cups water, or as needed to cover
• 1 cup long-grain white rice
• salt and ground black pepper to taste

Instructions

1. Cover black-eyed peas with water in a large soup pot, bring to a boil, and boil for 2 minutes. Reduce heat to low and simmer peas for 1 hour. Drain.
2. Dissolve vegetable bouillon cube in 1/4 cup hot water in a small bowl; pour bouillon into slow cooker. Stir black-eyed peas, onion, garlic, ham hock, collard greens, oregano, red pepper flakes, and vegetable broth into the cooker. Add 5 cups of water or as needed to cover. Cook 5 hours on High. Stir rice into stew and cook 1 more hour.
3. Remove meat from ham hock, chop meat, and return to stew. Season with salt and black pepper.