New Year Black-eyed Peas and Southern Prosperity

Note: Salt pork is very salty, although commercially available salt pork is not quite as briny as the ol' time stuff; something to keep in mind if you come across an old recipe for cooked beans or peas.

Bring peas to a nice medium simmer, but do not boil. Boiling dried peas or beans will curl the "skins" and creates a less smooth texture. You may cover your peas to reduce cooking time and minimize the water loss, but I like to leave the peas uncovered so I can keep an eye on them. The idea is to cook black-eyed peas slowly for about 1 and ½ hours, adding water as necessary to just keep them covered. With this method you'll get a nice "thickery" and creamy texture with not too much liquid, perfect for spooning onto cornbread.

Optionally, for sweet black-eyed peas, you can add about ½ cup black strap molasses and cook down until peas reach a nice, sticky consistency. Honey works as well, though final results are not quite as gooey-sweet. Serve slices of raw, crunchy onion alongside sweetened peas.

For those who like a little "bite" with their bites, here is another very traditional southern recipe.

Fiery Hoppin' John Approx 8 to 10 servings

Ingredients:

3 cups dried black-eyed peas 8 cups water 1 16 oz. can diced, stewed tomatoes 1 cup of diced salt pork or ham 1 onion, chopped 1 cup chopped celery 2 to 3 tsp chili powder--or more, it's your tongue, your preference! ¼ tsp dried basil 1 bay leaf 1 cup uncooked rice

Rinse and soak peas overnight. Drain. Add water and remaining ingredients except rice. Cover and simmer about 1 and ½ hours. Add rice, cover and simmer for 20 additional minutes. Remove the bay leaf before serving.

Personal Note: There are few things nicer than Hopin' John, sweet cornbread and a tall glass of milk.

And now for those superstitious folks that would rather not "see" the little black-eyes...

Black-eyed Pea Dip Makes about 2 cups

Ingredients:

2 cups cooked black-eyed peas 2 cloves garlic, minced ½ cup sour cream ½ cup prepared salsa

Process, blend or smash all ingredients except the salsa until nice and creamy. Fold salsa in thoroughly. Serve with corn chips.

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