Black Eyed Peas and Greens! With Cornbread

Serves 30.

Ingridients:

Main Dish

• 6-10 carrots
• 6-8 onions
• 14-18 cups black-eyedpeas
• 2 pkg rupunzel bouillon cube (one for each pot)
• 3-4 lbs smoked hamhocks
• 6 bunches of collard greens

Instructions:

1. Using slice function of food processor, slice carrots and onions.
2. Sautee carrots until fragrant (smell sweet)
3. Add onions, sautee until translucent
4. Separate into two pots
5. Divide beans into proportion of meat vs veggie eaters, at this point, add ham hocks to one of the pots
6. Add water, bring to a boil
7. Grind or smash the bouillon cubes, add to boiling water
8. Cook until beans are done, 30-45 minutes, meanwhile, clean greens and chop
9. After beans are done cooking, remove ham hocks and chop the meat up, return to pot.
10. When beans are done, add greens proportionally to each pot.