Many of you may know that Black-eyed Peas on New Year's Day are supposed to bring you luck. Growing up, we had peas out of a can and they were NOT my favorite. So, for many years we didn't have them as tradition said we should. Then I found this recipe in a newspaper and tried it. I love it, as do my family.
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.
The Old Year has gone. Let the dead past bury its own dead. The New Year has taken possession of the clock of time. All hail the duties and possibilities of the coming twelve months! -- Edward Payson Powell