Down in New Orleans, eating black-eyed peas and cabbage on New Year’s Day is a MUST. Every year since I was a child, my grandmother always made these dishes and made sure that everyone in the family ate at least a spoonful of each to insure that we would all have a healthy and prosperous year, guaranteed.
Here is my version of the family recipe for the black-eyed peas. Make a pot to start your year off right.
1 POUND OF BLACK-EYED PEAS
1/2 ONION CHOPPPED
2-3 CLOVES OF GARLIC
1-2 TABLESPOONS OLIVE OIL OR BUTTER
1/4 POUND HAM HOCK FOR FLAVOR (OPTIONAL)
TONY CHACHERE’S SEASONING TO TASTE
5-8 CUPS OF WATER OR CHICKEN STOCK
Saute the onion until soft in olive oil or butter. Once the onion is soft, add chopped garlic. Saute for 1-2 minutes (careful not to over cook the garlic). Add the beans and 5 cups of water. Add the ham hock and dried herbs, salt, and Tony Chacere’s to taste (start with 1 teaspoon of salt and 1/2 teaspoon of Tony’s). Cook on medium-low for an hour or more and check them every 20-30 minutes to make sure there is enough water or stock (just covering the beans). Once the beans are soft, if you need to thicken them, take out 1 cup of beans and blend it and add them back into the pot of beans.