Ingredients:
1 pound dried cowpeas, rinsed
3 cups chicken broth
1 cup water
1 cup National Bohemian beer
1 tbsp. canola oil
16 oz. stew pork, cut into 1-inch cubes
2 green peppers, diced, seeds removed
1 medium yellow onion, diced
1 celery stalk, diced
3 tbsp. Old Bay Seasoning
2 bay leaves
2 tsp. garlic powder
12 oz. collard greens, coarsely chopped, stems removed
To Make:
Begin by soaking cowpeas in a large bowl overnight. In the morning, drain cowpeas in a colander and add them to the slow cooker. Pour chicken broth, water, and beer over the cowpeas, and stir to combine. Next, heat the canola oil in a large skillet on medium, and, when sizzling, add pork cubes, peppers, onion, and celery. Stir this mixture together and let simmer for about five minutes, until pork is slightly browned and the vegetables are softened. Remove from heat and add these ingredients to the slow cooker. Toss in Old Bay, bay leaves, and garlic powder, and vigorously combine the solid and liquid components of the stew, making sure that at least two inches of broth is covering the cowpeas, pork, and vegetables.
Set the slow cooker on low, and enjoy the rest of your day as this taste of Crisfield gradually reaches perfection. After about seven hours, add the collard greens; keep the slow cooker on the low setting, and let simmer for another half-hour. The greens should be somewhat wilted- but still bright green. Put the slow cooker on the "warm" setting and prepare to have a feast.
This stew is best accompanied by slices of hearty brown bread, and steamed broccoli on the side. A twelve pack of Union Craft beer is also ideal.
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