I can’t imagine New Year’s Day without Black-eyed peas. Black-eyed peas bring good luck for the year! Hey, I’m all about great luck for 2012! My family’s tradition has always been to make a hearty pot of southern style black-eyed peas. We’re grubbing on them right now!
I’m excited about the possibilities of 2012, I can feel the tides are changing for the better! One baby step at a time. Last night, Tyson and I celebrated New Year’s Eve with some of our oldest friends that truly inspire me to never give up on my dreams and to stay on the grind. It was another small step towards my goals.
Let’s make this year a great one!
Happy New Year,
Ali in the Valley
Photo by: Ali
2 tablespoons olive oil 1 cup chopped onions 2 tablespoons minced garlic 2 bay leaves 1 sprig fresh thyme 5 to 6 ounces (about 1 cup) roughly chopped country ham pieces 1 pound dried black-eyed peas, soaked in cold water overnight and rinsed well 1 quart low-sodium chicken stock 1 cup cold water Salt and freshly ground black pepper
In a medium stockpot, heat the olive oil over medium-high heat. When the oil is hot, add the onions and cook for 2 minutes. Stir in the garlic, bay leaves, thyme, and country ham. Add the black-eyed peas, chicken stock, and 1 cup cold water. Bring the liquid up to a boil, partially cover and reduce to a simmer. Simmer the peas for about 25 minutes, uncover and cook an additional 20 to 25 minutes, or until the peas are tender. Season the peas with salt and pepper as needed. Serve over brown or white rice.