Black-Eyed Peas for New Year's Day
Since moving to the South, we have enjoyed a steaming hot bowl of Black-Eyed Peas every New Year's Day!
We love this new Southern tradition, along with some cornbread, sauteed greens and a few slices of citrus fruit for a California twist, melding both our homes together.
1 onion chopped and sautéed in olive oil
1 T of dried hot peppers ( we like it hot)
1 teaspoon of minced garlic
1 teaspoon of salt
2 cups of dried peas
8 cups of water
1 Country ham hock or fat back
Rinse, then soak your black eyed peas in fresh water. Add a tablespoon of organic apple cider vinegar to soak overnight (New Years Eve if you are making the Southern New Year's Day Traditional Meal)
On New Year’s Day, spray the inside of a large 6 qt slow cooker with non stick spray. Drain fresh black eyed peas, then put into cooker. Cover with 8 cups of fresh, clean water, and the pork.
In a separate pan, add olive oil and sauté the onion, garlic and dried hot pepper.
Cook on low all day 8-10 hours. I always add the salt to taste at the end and adjust seasonings.
Black-eyed peas will freeze beautifully for lunches (dinner in the South, honey) later on!
Emily loves this Traditional Southern New Year's Day Dinner served in heaping bowls with cornbread and greens and plenty of iced tea (unsweet for us!)