New Year's Day is two days away and tradition has it that you're supposed to eat black-eyed peas for good luck. We did that every year when I was growing up, peas out of a can. I hated them. I think I stopped eating them for a few years. Then I discovered this recipe in a local paper. Yum Yum! I did make the mistake of NOT fixing rice with it the first time I made them, really pissing off my mother. I've not made that mistake again. Cornbread is also really good with them!
I'm actually not making them this year, my mom is. I was at my in-laws for Christmas and didn't make a ham, so I don't have a bone for the peas (the only way I've made it). I also leave out the green pepper, but that's because I really dislike the taste of green pepper.
Note: The peas need to be soaked overnight. And you won't be disappointed in this recipe.
Southern Black-Eyed Peas
1 1-pound pkg dried black-eyed peas
2 quarts water
1 onion, chopped
¼ green pepper, chopped
1 rib celery, chopped
Ham bone, piece of salt pork or several slices of bacon
Salt and pepper to taste
Wash the peas; soak overnight or at least 5-6 hours.
Pour off soaking water; put peas into a large sauce pan with at least 2 quarts water. Add remaining ingredients. Season to taste with salt and pepper.
Cook about 2 hours or until peas are tender and mash easily. Add water as needed while cooking.
Serve with fresh cooked rice and cornbread.
We spend January 1 walking through our lives, room by room, drawing up a list of work to be done, cracks to be patched. Maybe this year, to balance the list, we ought to walk through the rooms of our lives... not looking for flaws, but for potential. ~Ellen Goodman