Wednesday, December 29, 2010

New Year's Black-Eyed Peas

It's not New Year's Day without at least a spoonful of Black Eyed Peas, is it? You know they are supposed to bring you good luck, how could you not have at least a spoonful?...Wink!
So, with the new year approaching, whip up a batch for your family... This recipe is so easy and delicious, you're all sure to have a lucky 2011!
1 cup thick-cut bacon, chopped
1/2 medium yellow onion, chopped
2 cloves garlic, minced
1 medium jalepeno, chopped (with or without seeds, your call)
4 cups water (plus 1 cup later, if needed)
1 12 oz. package of pre-soaked black-eyed peas
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon ground cumin
2-3 dashes of Tabasco

In a stockpot over medium heat, cook the bacon until browned and crisp. Depending on the size of your pot, you might want to do in two batches so as not to overcrowd the pot. Remove bacon to a plate and drain excess grease from the pot, but leave any browned bits in the pot. Add the onions, jalepeno and garlic to the pot and saute for two minutes. Add the water, peas, salt, pepper, cumin and tabasco and bring to a simmer. Simmer uncovered on low for approximately two hours, stirring occasionaly.

After the first hour, check the water level to see if it looks dry. If needed, add about one additional cup of water. Also, check the broth for flavor and adjust seasonings, if needed.

After the second hour, taste the black-eyed peas for tenderness. Remove from heat or continue cooking depending on how you like your black-eyes peas. Personally, I like them with a little broth and not too mushy, but you can certainly cook them longer if you prefer. Serve with corn bread.

I hope everyone has a wonderful new year full of blessings!

Happy New Year!


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