Friday, December 28, 2012

New Years Day Black-eyed Peas

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!

Black-eyed Peas

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!

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