Some things in life are just truly Southern… Sweet Tea, grits, manners, college football, collard greens, and certainly not least of all are Black Eyed Peas. This little pea when combined with greens (particularly collards) and cornbread (my recipe here) at the start of a New Year are said to all but guarantee a prosperous year. Amen! Right?
Despite being Southern to the core, aside from that 1/3 of my life I spent in New York City, I don’t often prepare Black Eyed Peas, because well, I don’t ever really think of them. Then new year’s starts to roll around, some how quicker and quicker each year, and I find myself running to the grocery store to get some.
I mean, who doesn’t want to have a prosperous year?!?
Well, I didn’t prepare these bad boys at the beginning of this past year mainly because I was exhausted with a toddler and newborn, and though our year was pretty good, I don’t want to leave anything to chance coming up.
So the dish on this dish is that it’s very easy to prepare, but takes a minute (or 120…) to cook. It is however one of those recipes where you throw it all together and leave it to simmer, much like you would a slow cooker, so don’t let the timeframe sway you. You want fortune right? (j/k)…
- 1/2 Onion peeled and chopped
- 1 tablespoon Bacon Grease or oil
- 1½ cup Chicken Broth
- 1/2 lb Black-Eyed Peas canned, not dried
- 1 cup Diced Ham
- 1 teaspoon Old Bay Seasoning
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 1 teaspoon Hot Sauce
- In a large skillet heat the Bacon Grease over medium heat and add in the chopped Onion. Cook the onion until it becomes translucent.
- Pour in the Chicken Broth, Black Eyed Peas, and Ham into the skillet. Stir and add in the spices. Cover and let simmer for 2 hours, or until the broth has begun to thicken.
- Add as much seasoning as you’d like. Some additional flavor add-ins are Tabasco Sauce or Worcestershire Sauce.