Celebrate 2012 with yummy black-eyed peas
To help your plans for New Year’s Day go smoothly, we added a Food page on 3C. It explains the tradition of eating black-eyed peas for good luck.
I think it’s lucky any time I get to eat black-eyed peas, cabbage and corn bread in the same meal.
This recipe came out of my Paula Deen cookbook. I’m excited to try this in my new Christmas crock pot.
Slow-Cooker Hoppin’ John Makes 10 to 12 servings
1 pound dried black-eyed peas, soaked overnight, drained, and rinsed
3 cups chopped turnip greens
1 (10-ounce) can diced tomatoes and green chiles
1 cup chopped onion
1 / 2 cup chopped green bell pepper
1/2 cup chopped celery
3 cloves garlic, minced
2 (32-ounce) cartons vegetable stock
1 smoked turkey leg
2 cups instant rice
2 teaspoons salt
2 teaspoons hot sauce
Ina4to6-quartslowcooker, combine black-eyed peas, turnip greens, diced tomatoes and green chiles, onion, bell pepper, celery, and garlic. Stir in vegetable stock.
Submerge turkey leg in mixture. Cover and cook on high for 5 to 6 hours or until peas are tender.
Add rice, cover, and cook for 20 to 30 minutes or until rice is tender. Stir in salt and hot sauce before serving.
If you don’t want to do plain dried black eyed peas with hog jowl or ham hock or such, you might want to try this appetizer/ salad instead. It works just as well for good luck!
This recipe is from Rockdale native Melinda Skubal Dunk, now of La Grange.
2 cans black eyed peas with or without jalapenos, drained or you can use 1 black eyed pea and one can pinto beans, drained
1 can white hominy
2 medium tomatoes, chopped
1/2 cup onion, chopped tops of bunch of green onions, chopped
1/2 cup parsley or cilantro, chopped
2 cloves garlic crushed or 1/4 teaspoon garlic powder
1 bell pepper, chopped
2-3 fresh jalapenos, chopped (optional)
1 8 oz. bottle Italian dressing
Combine all ingredients. Mix well. Refrigerate for at least 2 hours or overnight before serving. If using for appetizer, serve with tortilla chips.
This is really good any time of the year—don’t just serve it for New Year’s—and it is a really pretty dish. You can see how easy it would be to double or triple it if you’re serving a crowd.
Happy New Year to everybody!