Black Eyed Peas

 

My mother-in-law wasn’t superstitious; but she did serve the traditional Black-Eyed Peas Dinner each NewYear's Day. She used frozen black eyed peas, and that’s easy. This year I offered to make them, and have put together a recipe. I really like the way this recipe tastes, and I’m likely to eat these throughout the year.

Pork (look to the future) 

Black Eyed Peas (good luck)

Greens (paper money)

 Rice (fertility)

Cornbread (gold)

A YouTube tutorial is available, by clicking this link.

BLACK EYED PEAS

 

INGREDIENTS:

2 Pounds dried black eyed peas, sorted

3 Tablespoons lard

4 Stalks celery, diced

4 Carrots, diced

1 Large onion, diced

2 Hatch chilies, roasted, peeled, de-seeded, diced

6 Large cloves garlic, minced 

2 Teaspoons black pepper

2 Teaspoons oregano leaves

2 Teaspoons basil

1 Teaspoon paprika

1 Teaspoon granulated garlic

*4 - 6 Cups Ham Stock

**2 Cups Ham pieces

 

*This recipe uses ham stock and ham pieces made from a baked ham. If you don’t have ham stock; use Better Than Bouillon Ham Base. 

 

**This recipe uses ham pieces from a leftover baked ham, or ham hock.

 

DIRECTIONS:

Sort peas, then transfer to a large bowl. Add water, to cover peas; for a quick soak. Set aside. Fill crockpot, or slow cooker 1/3 way up with water. Turn heat to high, and let water warm. Heat lard, in a large skillet, over medium high heat. Sauté celery, carrot, onion, and chilies until translucent. Add garlic and spices, cooking until softened. Transfer vegetables to crock pot.     Strain water from black eyed peas, and add to crock pot. Make sure peas are covered with water by 1/4 inch. Cover and cook on high heat for 1 hour. About 1 inch of water will have evaporated, and peas should be soft, but not split or mushy. Ladle most of the water, from the peas. Replace water with ham stock and ham pieces. Turn off heat once warmed through, to avoid overcooking.