I’m about to make my Black Eyed Peas for tomorrow, so I’m passing on my super easy recipe. It only takes about an hour or so to cook, so you can pull it together on New Years Day morning, if you’re not too bleary eyed–or cook it today and just reheat tomorrow– I think it’s better if it cooks a little longer, particularly if you’re using a hambone in there. Soak your peas overnight, or there is a ‘quick soak’ method on the bag!
(I’m doubling this recipe today, so we’ll have leftovers for later, or to freeze. The double recipe will fill my 16 cup container, not including the giant ham bone, with some leftover)
(makes at least 8 cups, depending on the amount of ham)
- 1 lb black eyed peas, soaked
- 1 c chopped celery
- 1 c chopped onion
- 2 tsp red pepper flakes
- Ham hocks, or hambone and left over ham from your holiday ham. (Or approx 1-2 cups large ham chunks)
- 1.5 tsp salt (add later and taste first if using smoked hamhocks, as they have a bit of salt in them)
- Optional – a few shakes of Tabasco.
Serve with hot cooked rice & chopped onion or chopped green onion
Put everything above the line in a large pot, and barely cover with water.
Bring to a boil, then turn low and simmer 1 hour.
(While it’s cooking, go ahead and prepare your rice, and chop up some onions or green onions to sprinkle on top.)
Serve over rice, with onions & Tabasco!
So everyone have fun and everyone be safe tonight!
Oh, and tonight when you’re sipping your champagne, be sure to save those champagne corks and wires, so you can Make a Tiny chair!
Happy 2011 from Foodwhirl!