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Time to celebrate the New Year with a good 'ol southern tradition. This one of coarse has a spicy twist to it so this year, my black-eyed peas will have a little bit of chipotle pepper sprinkled it for flavor.
Eating black-eyed peas for luck is a tradition in the South that dates back to Civil War days. A staple for many slaves in the South, rumor has it these black-eyed pea fileds passed over by Sherman's troops and allowing many a souther farmer and barely surviving confederate soldiers some much needed nourishment during some very cold and desolate winters.
Today, the tradition of eating black-eyed peas for the New Year survives.
Our family often served them with Cornbread and greens, which could be seen as a representation of the gold that is sure to come from next years harvest. To make sure your fortune is secure it's important to add a shiny penny to the pot just before serving and When served, the person whose bowl contains the penny will get the best luck for the New Year.
Black eyed peas w/ bacon and chipotle peppers
Ingredients:
- 1 1/2 pounds fresh black-eyed peas, rinsed, drained
- 8 to 12 ounces bacon, diced
- 1 1/2 cups chopped onion
- 2-3 small dried chipotle peppers ground
- 1 clove garlic, minced
- 1 1/2 cups water
- 1 teaspoon salt
- 1/2 teaspoon Fresh thyme
Instructions:
Rinse black-eyed peas and place in a 6Qt crockpot.
Cook bacon in a large skillet until crisp; add onions, peppers and stir frequently, for about twentry minutues. Stir in garlic and cook for 5 minutes. Add the skillet mix to the crockpot add water at this time. Cover and cook on low for 5-6 hours, or until peas are tender. Add remaining ingredients and continue cooking for another hours.
Serves 4-6
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