Thursday, December 26, 2013

Spicy Southern Black-Eyed Peas for New Year's Day

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Although I don't believe in "luck" there is something fun about the Southern tradition of eating black-eyed peas on New Year's Day.  It is said to have the "best luck" during the year, one must eat one bean for each day of the year.  I have no idea if we each actually eat 365 of those cute little beans (or don't forget to add one more if it's Leap Year!) as I have never taken the time to count them all, but I'm guessin' that's okay since I don't believe in "luck" anyway!

If you have planned a few days in advance, you have time to sprout your beans to make them even more nutritious. 

Spicy Southern Black-Eyed Peas
Serves 6-8
  • 1 pound dried black-eyed peas, preferably sprouted
  • 4 oz. salt pork, rind removed, diced, OR thick bacon, diced OR ham hocks
  • 1 C onion, chopped
  • 3-4 cloves garlic, minced
  • 1-2 C diced cooked ham (or ham from the hocks)
  • 2 stalks celery, diced
  • 1 - 15 oz. can or 1/2 quart canning jar of stewed tomatoes
  • Optional: ½ red bell pepper, diced
  • 1 T Creole or Cajun seasoning mixture
  • ¼ t pepper
  1. Soak the black-eyed peas overnight or use sprouted beans.
  2. Meanwhile, in a small skillet, saute the diced pork/bacon and onion until onion has browned.
  3. Combine salt pork and onions with the drained peas and remaining ingredients.
  4. Simmer for about 1-1/2 to 2-1/2 hours or until beans are tender, OR place in crockpot on low for 6-8 hours.
  5. Taste and adjust seasonings.

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