New Years Day Black-eyed Peas
or Getting Lucky at my Age!
Every New Years day we have our traditional “lucky” foods. Black-eyed Peas are always a big favorite. And looking back on our lives I have to say they’ve worked well! Best to you and yours!
1 LB dried or fresh Black-eyed peas, in your grocer’s produce section, today… while they last. (fresh peas, skip step 1)
1 Tbl. White vinegar (for soaking the dried peas)
2 carrots, chopped
1 celery stalk, chopped
½ sweet onion, chopped fine
2 cloves fresh garlic, minced
1 Tbl. Sweet butter
1 large Ham-hock
1 jalapeno, or chipotle, chile, chopped
1 14 oz. can *diced tomatoes (*if living in Texas, Rotel)
Either a few tsp. of fresh thyme or oregano, or 2 tsp of Italian seasoning.
Water to cover by about 1.5 inches
Salt & pepper
1. Remove any rocks or foreign material from peas and rinse well. Soak overnight in a bowl of water with 1TBL white vinegar. Drain and rinse.
2.Saute the carrots, celery, onion and garlic, in the butter until soft but not browned.
3. Place peas in croc-pot or large heavy stock pot with lid. Add all ingredients, and salt & pepper to taste. Bring to a boil; reduce heat and let burble (my father’s term for just slight of simmering), until tender, for at least a 3 hours.
Serve with fresh homemade cornbread and ice cold beer!