Introducing... the Black Eyed Peas!

Not the singing group silly - the food!

Being a southern born and bred girl, married to a southern born and bred guy, both going back a few generations - except for my New England trio - southern traditions are still intact around here.

One such is black eyed peas for New Years - can't have good luck for the new year if you haven't had at least a bite or two.

Forgive me for going all Pioneer Woman here, but I thought I'd share how I made them this year. Not that I have her cooking ability, or her photography skills, or her sense of style, but hey, I love my hubby and kids as much as she does and I do know how to cook southern style.  For what it's worth, Mike and I love B-E-P's, just cooked with a little bacon grease, served with cornbread and topped with onions - YUM.!  But I decided to do a little different variation here for a heartier meal.

I chopped 4 stalks of celery, half a green bell pepper, and half an onion.  I actually did this a couple of days ago and put them in the fridge so they were ready to go when I needed them.

This was the rest of the cast of characters I used.

Here in Utah, there's not a Trader Joes - at least I haven't found one yet.  I shopped there only occasionally in New England as it wasn't close either, but I did stock up on a couple of their spices which I loved, one of which is 21 seasoning salute.  It's a spice seasoning combo and there are other brands comparable I'm sure.  Guess I'll have to search for one when my stock runs out.
I used dried peas because I like to cook my own WITH the seasoning, but you could use fresh or canned also. 

Rinse the peas really well. Then put them in a large pot and cover with water.  I know a lot of people say you have to soak dried peas and beans first, but in all honesty I have NEVER done this and have never had a problem.  Bring to a boil  and cook for about 45 minutes or so, making sure the water does not cook down too far, so you have to watch them close and probably will have to add more water.

After that, add the cut up veggies, a couple or three tablespoons of the seasoning and a couple or three tablespoons of chili powder.  I chopped up a jalapeno and a some garlic cloves and added that too, as well as salt and pepper and chicken broth and more water.  NOW, I didn't picture this, but the key to yummy taste is adding a slice or two of bacon.   I didn't have any bacon, but I do keep a jar of bacon grease in my fridge and I add a spoon or two to a lot of different things, like pinto beans or green beans, or black eyed peas.  I don't cook bacon very often but when I do, I always make sure I save the grease.  When I get low on grease we have bacon at our house again. You could use a ham bone if you have it, or some chopped ham, or just go vegan and go without.  It's gonna be good either way.

Let it cook for a looonngg time, maybe an hour or 2, adding more liquid (water or broth) as necessary. I actually made this yesterday and then put it in the refrigerator because B-E-Ps, like pinto beans, or chili, or soups and stews, is one of those things that seem to taste better the next day after all the flavors have blended effectively.  I then cooked it another 30 minutes before serving, adding a little more salt and pepper.

You can let the juices cook way or down, or serve it more like a soup if you wish. We prefer it more soupy. You can serve it over rice, top with a few chopped onions, and a side of cornbread of course.  In the south, cornbread accompanies many meals, often a few times a week.   Mmmmm I love cornbread, Mike loves cornbread, my kids do not.
Side note, best way to bake cornbread is an iron skillet - add a spoon of bacon grease, put in the oven and let it get hot, THEN pour the batter in the skillet and bake.  Makes a nice yummy slightly crunchy crust to the sweet yummy inside.

On a further side note, do NOT grab the handle of the skillet with your bare hand once it is out of the oven. I did that once when I was a child.  I thought I'd help my mother out and flip the cornbread onto a plate for her, like I'd seen her do a million times.  I didn't realize she had JUST taken it out of the oven.  Ouch!  I had blisters on my palm like you wouldn't believe. But I digress....

Although Mike and I grew up in Texas,  my parents were originally from Tennessee and Alabama, his from Texas and Louisiana - a little Cajun influence there.  According to my father, his family not only had B-E-Ps on new years, emphasis on the HAD TO HAVE, tradition included putting a silver dime in the pot.  The story goes, if you were the lucky recipient having the dime in your bowl, not only would you have good luck, you would come into some money during the new year as well.  I can report with all certainty, this particular tradition must have stopped with my grandparents because we didn't put money in our food.  Ha - with my luck, the dime would probably bring bad luck since someone would probably choke on it.

Please use your imagination and picture a big buttery slab of cornbread sitting alongside this - and while you're at it, maybe some mustard greens or boiled cabbage and a slice of ham - delish!

As yummy as this taste treat delight is, my kids won't touch it with a ten foot pole. They will fight over the last piece of steamed broccoli - go figure. Must be their New England birth.
Mike and I will enjoy and the luck will just have to trickle down to them vicariously as they enjoy their chicken nuggets and fries. Quite possibly the tradition stops here.

Happy New Year!