Black-eyed peas are a New Year's Day staple all across the South, and delicious no matter when you cook them. Served over rice, with a heaping helping of collard greens and a slice of buttered cornbread on the side, they're a symbol of good luck and prosperity for the coming year. I'm not superstitious, but I do love a tasty tradition! Enjoy!
Ingredients:
1 (1-pound) package Black-eye
Peas
2 tablespoons olive oil
8 ounces ham, diced
6 thick-cut slices bacon, cut
in 1/4-inch strips
1 large onion, chopped (about
1 1/2 cups)
1 red bell pepper, chopped
(about 1 cup)
3 stalks celery, chopped
(about 1 cup)
4 cloves garlic, chopped
4 cups chicken stock
2 cups water
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
Directions:
Rinse and sort black-eyed peas.
Heat olive oil in a large Dutch
oven over medium high heat. Add ham and bacon. Cook, stirring occasionally
until browned, about 10 minutes. Add onion, bell pepper and celery, sauté for 3
minutes, or until onions are slightly translucent. Add garlic and cook 1 minute
more. Add blackeye peas, stock, water, pepper, and cayenne, and bring to a
boil. Reduce heat, cover, and simmer until peas are tender, about 75 minutes.
Serving suggestion: Southern
Collard Greens and Pan-Fried Pork Chops.
