black Eyed Peas

South of the Mason Dixon line, black eyed peas have been simmered in
stoves for decades and are served at midnight in New
New Year’s Eve along with chilled champagne, mixed drinks and
Beer. Dried, frozen or canned, they have traditionally been
cooked with ham hocks, bits of ham or bacon and whatever
other ingredients added by the house cook. for the carburetor and
cholesterol conscious, turkey bacon or turkey ham is used as
as well as a light cooking oil. For the restrictive sugar, a sugar-
the free product is replaced. For those without eggs, a commercial egg
the product is used. For those without salt, a light salt is used.

dried black-eyed peas

1 pound. dried black-eyed peas, rinsed in a colander

1 ham knuckle, or a few pieces of ham

1/2 cup chopped onion

2 garlic cloves, finely minced

Enough water to cover the peas.

1 small can stewed tomatoes, pureed

1 whole jalapeno, rinsed

salt and pepper to taste

Instructions: In a large bowl: add the dried black peas
and cover them with cold water leaving them to soak overnight. In a skillet: Add a tablespoon of cooking oil and cook the ham until
it’s halfway Sauté the onion and garlic. season with
the salt and the pepper. Add the black eyed peas with the water
that were soggy and cover them with a little more water.
Bring the ingredients to a boil for ten minutes. turn on the heat
to medium-low. After the black eyed peas are almost
Once cooking is complete, add the tomato puree and the whole jalapeño.
Adjust seasonings. Cook until the peas are done. Serve with
slices of cornbread and butter.

cornbread

1 cup of flour

1 cup of yellow cornmeal

1/4 cup sugar

1-lb. baking powder

1 teaspoon salt

1/4 cup cooking oil

1 egg

1 cup milk or buttermilk

Directions: Combine flour, cornmeal, sugar,
baking powder, and salt. Add the liquid ingredients and
combine them with a wooden spoon. Oil an eight inch rectangle
baking pan or a round cast iron skillet by adding the cornbread batter. Bake at three hundred and fifty degrees for forty five
minutes.

Black-eyed peas were originally cultivated in Asia, India, and
Africa. They were taken to the West Indies and South
states of America for slaves. The peas represent coins and
prosperity. They are a rich source of calcium, folic acid and vitamin A.

Frozen black-eyed peas are usually found in the frozen section.
from the grocery store. Bacon is generally used instead of ham for
a better taste.

Frozen Black-eyed Peas

2 slices of bacon, cut in half

1/2 cup chopped onion

2 garlic cloves, finely minced

1 16-ounce bag black-eyed peas

1/4-teaspoon sugar

salt and pepper

Directions: In a large pot: Cook bacon until almost tender.
done. Sauté the chopped onion and garlic. Add the frozen
black-eyed peas and cover with water. Season with salt, pepper and sugar. Cook over medium-low heat until done.

Canned black-eyed beans are the fastest way to cook them and
they are usually well seasoned with added bacon. Although the
home cook can add two slices of cooked bacon and season lightly
to them.