I can’t get enough black-eyed peas y’all! If you can’t find them in your store, I’ll ship you some, they’re so good and hearty!
Or better yet, tell your grocer to get off their lazy bum and order you some! *wink*
Oh, and see that beautiful 3 1/2 qt Le Creuset Chef’s Pan pictured there??
I’m giving one away January 26th!! MARK YOUR CALENDARS Y’ALL!
It’s a southern tradition to make black-eyed peas, cabbage, and ham on New Year’s Day for good luck. My entire family has been sick over the holidays, so plans changed a little, and I’ve been making NYD food ever since!
They contain this stuff I just started liking – BACON!
BAAACOOONNNN!!!!! I love the stuff. Just found out!
I hated it until about 3 months ago.
My tastebuds must have gotten the 30 year old birthday memo.
I also like to kick it up a little, so I add a can of Rotel. If you can’t find Rotel, Red Gold makes them too, just diced tomatoes and green chiles.
Do y’all have any New Year’s traditions?
~ Peace, Love, and not green Peas Y’all
5 slices thick bacon
1 yellow onion
16 oz black-eyed peas, rinsed
12 oz Rotel, diced tomatoes and green chiles
3 cups water
1 tsp salt and pepper
Begin by cooking the bacon in a large pan, until crispy. Remove the bacon and place on a paper towel lined plate. Chop the onion and cook the onion in the bacon grease until soft, 3-4 minutes. Add the black eyed peas, Rotel, and water. Season with salt and pepper. Cook approximately one hour or until beans are tender. Crumble the bacon and add in during the last 10 minutes.