A family tradition that Kelly makes every New Years Day for good luck. The recipe is mildly spicy and makes a full bowl for approximately 6 people.
Ingredients:
2 12 oz Bag of Fresh Black Eye Peas (or dried if not available)
4 Large Clove Fresh Garlic
1 Sweet Yellow Onion Diced
1 Red or Yellow Bell Pepper Diced
8 Slices of Bacon
1 Tbs Fresh Cilantro chopped
1 can Rotel Tomatoes
1 tsp Creole Seasoning (Tony Chachere’s recommended, but isn’t gluten free)
1 tsp Garlic Salt
1/2 tsp Table Salt
1 tsp Black pepper
4 cups Chicken Broth
Directions
Rinse and drain the fresh black eyed peas. If fresh peas weren’t available and you had to buy dried peas, first soak them in water following the directions on the package.
Put enough water in a stock pot to cover the peas by a little more than 1″. Bring to a true boil. Add the peas to the water (add warm water if necessary to get proper coverage) and let come back to a boil, then immediately reduce heat to a simmer for 10-15 minutes. The peas should be mostly tender when done with this part of the process.
Do not add salt to the water before or during this part of the process, because it will prevent the peas from getting tender.
If you must use dried black eyed peas, first soak them in water following the directions on the package.
Drain water from the pot (can pour though a colander). Put the peas back in the pot and add chicken broth, water, Rotel tomatoes and dry seasonings per the amounts listed above. Bring to a slow boil for 5 minutes. Meanwhile, fry bacon strips until crispy, remove and let cool.
Sauté onions, garlic and peppers in bacon grease until tender. Add to peas in the stock pot. Crumble bacon and add to peas. Reduce heat and let simmer for 2 + hours, checking for tenderness every 30 minutes. Add fresh cilantro about 5 minutes before serving.
You may need to add more chicken broth or water if more liquid is needed due to evaporation. If you want to make it more spicy, you can add 1 small fresh chopped jalapeno and/or a small can of green chilies. Remember that the Creole Seasoning has red pepper in it and the Rotel has some kick to it. Also taste for possible needed additional salt and pepper.
This recipe is easily doubled, if you have a larger stock pot. Serves well with homemade cornbread. If at all possible, use fresh black eyed peas, which are available in the produce section of the grocery store after Christmas, at least in the Southern US states.
Gordon Daugherty 