Happy 2013 – Peas on Earth

It’s New Year’s Day and the Black-Eyed Peas are on!  I make mine the same way I make Red Beans and Rice but you can make them however you wish – just be sure you eat  your peas today.  You do know about the tradition of eating Black Eyed-Peas on New Year’s Day, don’t you?

Recipe:

  • 2 Medium Onions – diced
  • 2 Green Peppers – diced
  • 5 Ribs of Celery – diced
  • 3 Bay Leaves
  • 3-6 Cloves of Garlic – smushed
  • 1 Pound of Sausage – whatever kind you wish
  • 2-4 Smoked Ham Hocks
  • 1 Pound of Black-Eyed Peas – soaked overnight and rinsed
  • Olive Oil – just enough to coat the pot in the beginning
  • 5-8 Cups of Water – added at various times
  • Rice (optional)
  • Pepper, Cajun Seasoning, Cayenne Pepper, Salt – all to your taste

Start with a big pot.  (I always underestimate just how much room all of this takes.)  Coat the bottom of the pot with olive oil and put in the chopped sausage so it can render.  You don’t need much oil, just enough so the sausage doesn’t stick before it starts to cook.  After a couple of minutes, add the green pepper, celery, onion and garlic.  Let all of this cook on medium heat for 5-10 minutes, until things start to soften up a bit.  Then add the bay leaves and the ham hocks.  Top it all off with the peas and then add enough water to cover it all.  You’ll add  more soon.

Pot-o-Peas

Pot-o-Peas

Now, make yourself a mimosa, enjoy some football and let this cook for about 3 hours; add water and stir as you go.  After an hour or so you can take out the hocks, cut off the meat and add that back to the pot.  Or you can leave the hocks in and whole, not much difference either way.

Serve them with or without rice and get ready to enjoy a year of prosperity!

Cricket is looking ahead to a great New Year…

Happy New Year
Happy New Year

We wish the same for you…Happy New Year!

Cheers!