I got this recipe from, A Year Of Slow Cooking. 1 pound dry Black Eye Peas 4 cups Chicken Broth 1 pound Smoked Sausage 1/2 cup instant Rice 1 can Rotel 1 bunch Collard Greens Salt & Pepper Use a six quart slow cooker. Soak peas overnight in water. Make sure the water covers the peas. The next morning drain the peas and rinse well with cool water. Put peas into slow cooker. Add remaining ingredients. Cover. Cook 6 to 8 hours on low heat until peas are tender. Serve with a hot pan of cornbread. Enjoy! Thanks, Stephanie for this great recipe.