Lucky Foods and Family

 

 

 

 

 

 

 

 

Black-eyed peas were something that Southern people ate.  I never had them until I got married. Then I learned of their New Years Day tradition.  My mother-in-law always made them so we could have at least a spoonful for a prosperous new year!   She made them with fat back and bacon grease, and they were always yummy! (A little high in fat-but yummy!). We try to pass on this tradition with our children now.  Black-eyed peas are something we eat all year long, but especially on New Year’s Day.

I have tweaked them over the years to be a bit healthier. I use frozen peas, or if I am in a hurry, I will use canned. For awhile there was a shortage, so I purchased dry peas and soaked them. I place them in my crock pot around 7 AM.  I add a ham bone, garlic and a whole onion. I would chop onions up, but my kids would pick them out!  A little salt and celery salt, and they are ready to go.  They cook all day.  The secret to great peas is that they cook long enough to start to split! Right before serving them, I taste them and add more seasoning.  I serve them hot with a small amount of grated sharp cheddar cheese, chopped green onions and sautéed mushrooms!   Add a piece of cornbread-and you have dinner!  This is great, as we usually put Christmas decorations away on New Years day.  To enjoy more lucky dishes, visit other Recipe Redux blogs!