Soak peas overnight. Drain & rinse.
In large pot, cook pancetta over medium heat for a few minutes. Add in sliced Andouille and cook until browned.
Remove meat, leave drippings.
Sauté trinity vegetables until onions are translucent, 5-8 minutes.
Stir in garlic and 1 TBSP seasoning, cook 30 seconds.
Add black-eyed peas and chicken broth. Scrape up bottom of pot. Bring to boil.
Add collards (with can liquid), remaining seasoning, diced tomatoes.
Reduce heat to low, cover, and simmer 45 minutes to 2 hours - until peas & greens are tender.
Add cooked meats back into pot.
To taste, add hot sauce, apple cider vinegar, salt, pepper.