For the last couple of years, we have been lucky enough to have my sister's family here for Christmas and New Year's along with my parents. My family is completely nuts, so the fun and good times just keep coming! My brother in law, Jeff, is an great cook! He will stand in the kitchen for hours over a big pot of gumbo, soup or in this case an awesome pot of fresh black eyed peas sure to bring in a prosperous and happy new year. Give him a "beverage" and sports on the kitchen TV, and he's good to go! I think most of us eat black eyed peas, not because we actually like them, I think we eat them because we are afraid not to. In this case, we love them! As you will find, it is all in his technique.
I don't really follow recipes ...even when I write them... so this recipe from last year's batch is still just a "suggestive course of action". - Jeff
Black Eyed Peas
2 lbs dried black eyed peas
1 medium sized ham with bone
12 12 oz beers, on ice in cooler, placed near cooktop
3-4 medium onions
3-4 green bell peppers
1 bunch of celery
3 cloves of garlic
1 tspn chili powder
1/2 tspn cayenne pepper
1/2 tspn Tony Chachere's
1/4 tspn cumin
Open 1 beer and drink half and set aside remaining beer.
Stock: Cut meat from ham and set aside. Place ham bone in large pot and cover with water. Add 1 onion, quarterd; 1 stalk celery cut into thirds, garlic and half of each spice. Bring water to boil until all remaining ham on the bone has fallen off,
Place black eyed peas in second large pot and add stock until roughly half inch above black eyed peas. Dice remaining onions and celery and bell peppers and jalapenos, add to pot and add remaining spices. Bring to a boil, then reduce heat to medium keeping pot somewhere between a simmer and a rolling boil. Stir often until liquid reduces to level of black eyed peas, which should take approximately
Control heat with additional cayenne or hot sauce of your choice. Serve in bowl over a large scoop of rice.
Open second 12 pack. Print this Recipe