Rinse and pick over black eyed peas then place into a pot or large bowl and cover with 3 inches (head space) of cold water. Let soak for 4 hours. Drain well
In a 6 quart Dutch oven or similar heavy bottomed pot cook bacon over medium-high heat until crisp. Remove from pot to a paper towel lined platter, then chop.
To the drippings in the pot, add andouille. Cook for 2-3 minutes then remove with a slotted spoon. Set aside.
Add onion and celery. Cook over medium high for 3-5 minutes or until softened and beginning to brown. Add garlic cook for 1 minute longer.
To the pot add drained black eyed peas, Creole or Cajun seasoning, salt, black pepper, red pepper flakes, bay leaves and fresh thyme. Add 7 cups stock reserving 1 cup for the end of cooking to thin, if needed.
Cover and cook over low heat for 75-90 minutes or just until the black eyed peas are tender and the broth is creamy. Stir periodically to avoid sticking to the bottom of the pot. (You may need to cook longer depending on how vigorously the beans simmer. Test and add or deduct time as needed)
To the pot add andouille, 1/2 cooked bacon and collard greens. Mix well, simmering uncovered for around 5-10 minutes or just until heated through and slightly reduced. Remove bay leaves and thyme stems. (This is the point you can add extra 1 cup stock to thin, if desired. Likewise to thicken, remove some black eyed peas from the pot and mash then add back to the pot.))
Serve immediately with cornbread garnished with reserved bacon and green onions.
Notes
Thicken the Beans: You can thicken the broth at the end of cooking by removing and mashing around 1/2 cup them returning to the pot.
Quick Soak Method: Rinse the black eye peas, and place into a pot. Cover with water allowing 1 inch over the top. Bring to a boil on the stove top and boil for 1 minute covered. Remove from the stove and allow the peas to sit for 1 hour covered. Rinse, then proceed with the instructions above. This same method will work with pinto, navy, or butter beans.