Posted in Homestead Kitchen

What do you eat on New Years Day?  Do you have any traditional dishes for that first day of the year? I would love to know what other parts of the world eat on Jan. 1!

My husband is from Chicago, he will not touch a black eyed pea!  But here in the South Black Eyed Peas are a new Years Day tradition.  Serve them with hot buttered cornbread, turnip greens and iced tea!

Plain and Simple Black-Eyed Peas

Serve these with fresh sliced onions and tomatoes, hot cornbread and butter. A heavenly meal for a Texan, a Southerner or anyone who can enjoy a meal that doesn't necessarily include a big hunk of meat.

1 pound dried black-eyed peas

1/2 pound salt pork

Salt to taste

Wash and pick over peas. In a large saucepan or Dutch oven, cover peas with about an inch of water. With a sharp knife, make several cuts into the salt pork (almost down to the rind, but do not cut through). Push the salt pork down into the peas.

Cover, bring to boil, reduce heat and simmer about 1-1/2 hours, or until peas are tender. During cooking, check water level and add more, if necessary. Taste, and add salt if desired.

Fresh Black-Eyed Peas

Obviously, fresh peas will cook in much less time than dried peas. The same method can be used as with dried peas, using salt pork. Just cook them until they are tender. If you are lucky enough to get a fresh "mess" of peas from someone's garden and shell them yourself, be sure to leave plenty of "snaps" (unshelled, broken (snapped) pieces about 1-1/2 inches long) for flavor.

"What do I do with the Salt Pork?"

The salt pork used to season the peas never reached the table at my house when I was growing up. When I was little, my mother used to give it to me to eat -- I loved it. Probably no worse for kids than today's junk food. The lean part of salt pork is delicious. The fat part is easily stripped away; then you can put it back in with your cooked black-eyes.

BLACK EYED PEA SOUP

1 pound dried black-eyed peas
10 cups hot water
1 1/2 cups celery, sliced
1/2 pound smoked ham, cut into 1/2-inch cubes
1 medium onion, diced
4 small carrots, peeled and sliced into 1/4-inch thick rounds
2 dried red chilies
1 1/2 tablespoons bacon bits
1/2 teaspoon dried thyme leaves
1/4 teaspoon ground black pepper
2 small bay leaves
1/3 cup minced fresh parsley
1 teaspoon salt or to taste

Sort peas and rinse. Place peas in a 6-qt slow cooker. Add remaining ingredients, except salt and parsley.
Cover and cook on LOW for 10 to 12 hours or until peas are tender.
Stir in parsley and salt.
Servings: 8-9

Black-eyed Peas With Ham

3 1/2 c Fresh black-eyed peas or Frozen, thawed

3 c Chicken stock or canned low-salt broth

4 oz Ham, finely chopped

1 small Yellow onion, chopped

2 tbsp Balsamic vinegar or red wine vinegar

3 large Garlic cloves, minced

1 Bay leaf

1/2 tsp Dried thyme, crumbled

1/4 tsp Dried crushed red pepper

Bring all ingredients to boil in heavy large saucepan. Reduce heat and simmer until peas are tender, stirring occasionally, about 45 minutes. Season to taste with salt and pepper.

Yield: 6 servings

Grandma Rosie