Creole black-eyed beans and ‘collards’

This is a slow-cooked dish that you can use to your advantage if you have a slowcooker – simply pop your soaked black- eyed beans in with everything else (there’s barely any chopping) and come back to a hot evening meal. Otherwise, if I’m cooking it on the stove, I’ll save it for lunch or supper on the weekend knowing that it will take 2–3 hours.

Melt in the mouth, well-cooked greens accompany this dish, making it a complete meal, providing you don’t make it too spicy or salty. It’s