happy new year! until i moved to the south, i didn’t know about the tradition of eating black eyed peas on new year’s day. everyone would ask me, “did you eat your peas?” it took me a few years to catch on but i finally did. we love our peas with a cornbread muffin smothered in honey. this batch got 200 thumbs up from eli, a new high score for me! anyway, a happy, healthy and prosperous new year to all!
black eyed peas
2 cups of dried, picked through black eyed peas*
1 tsp-1 tbs of salt, go with your gut on this one, i never measure how much i use.
wash and soak peas overnight in salted water**. drain and rinse.
2 bay leaves
2 stalks of celery, finely diced
1 small onion, finely diced
1 tsp salt or to taste
cayenne to taste
add beans to slow cooker and cover with an inch or so of water toss in the bay leaves. turn slow cooker to high and leave for several hours, until peas are soft all the way through then add celery, onion and ham. let that cook until an hour before dinner. keep testing the beans turn your slow cooker to low if you think they are getting too soft. just before dinner add your seasonings until it tastes the way you like it. serve with hot sauce of choice.
*make sure you know how fresh your dried beans are, it makes a big difference.
**through trial and error, i have found that soaking my beans in salted water gives me a creamy bean that holds its shape, every time. i could never get my chickpeas the texture of canned ones until i soaked them overnight in salted water. they are so yummy that elsa eats them like candy.