Sunday, January 1, 2012

Happy New Year to all....2012!! Wow seems strange to what are your new year's recipe resolutions??? Allrecipes has the below recipe for that traditional "Black Eye Peas" Now I have not had these since I was a little girl but I remember mom making them on New Year's Day....and not the hip hop group....

The "Black Eye Pea" a traditional New Year's recipe has history....
It has been a major staple in the South for over 300 years, black-eyed peas were considered to give you good luck. A dish of peas is a New Year's tradition in most areas of the South, thought to bring luck and prosperity for the new year. According to Jessica Harris, author of the "Welcome Table," some add a dime to the peas for an extra "boost" of luck to the recipient. Greens, thought to symbolize folding money, are often eaten eaten with the peas. Hoppin' John, a dish made with black-eyed peas and rice, is one of the more popular ways of serving them, but many serve them in salads or simply cooked as a side dish.
Whether you're serving a full meal, appetizers, or gathering around the TV for the "RoseBowl Parade" or a football game, one of these recipes is a great way to ring in the New Year of 2012!!!
George Washington Carver was known for the promotion of the black-eyed pea.  Carver encouraged the propagation of black-eyed peas not only for their auspicious effects on the soil, but also for their nutritional benefits for mankind.  Black-eyes peas are a good sources of calcium, folate, iron, potassium and fiber.  Their namesake derives from the black spot which conspicuously rests on the one end of their beige colored body. 

Some love to eat the "Hoppin John" dish with cornbread to soak up the juices, mess o'greens. Hoppin John is a mixture of rice and field peas and Black Eyed peas. There were a lot of pork fat mixed in with onions a real southern dish.

Black Eyed peas are in the same species as cowpeas in other-words, legumes, plants with pods. Hoppin John is very popular with families and traditions because many believe that eating this dish on NEw Year's Day will bring a bright future of good luck!    

Hoppin' John

Hoppin' John

Hoppin' John Recipe

  • Prep time: 10 minutes
  • Cook time: 50 minutes
Note that many things may affect the cooking times of the peas. They could take anywhere from 30 minutes to 2 hours to cook to tenderness, depending on their age, where they were grown, the water you are using.


  • 1/3 pound bacon, or 1 ham hock plus 2 Tbsp oil
  • 1 celery stalk, diced
  • 1 small yellow onion, diced
  • 1 small green pepper, diced
  • 2 garlic cloves, minced
  • 1/2 pound dried black-eyed peas, about 2 cups
  • 1 bay leaf
  • 2 teaspoons dried thyme
  • 1 heaping teaspoon Cajun seasoning
  • Salt
  • 2 cups long-grain rice
  • Scallions or green onions for garnish


1 If you are using bacon, cut it into small pieces and cook it slowly in a medium pot over medium-low heat. If you are using a ham hock, heat the oil in the pot. Once the bacon is crispy (or the oil is hot), increase the heat to medium-high and add the celery, onion, and green pepper and saut√© until they begin to brown, about 4-5 minutes. Add the garlic, stir well and cook for another 1-2 minutes.
2 Add the black-eyed peas, bay leaf, thyme and Cajun seasoning and cover with 4 cups of water. If you are using the ham hock, add it to the pot and bring to a simmer. Cook for 30 minutes to an hour, or longer if needed, until the peas are tender (not mushy).
3 While the black-eyed peas are cooking, cook the rice separately according to package instructions.
4 When the peas are tender, strain out the remaining cooking water. Remove and discard the bay leaf. Taste the peas for salt and add more if needed. If using a ham hock, remove it from the pot, pull off the meat, and return the meat to the pot.
Serve the dish either by placing a ladle-full of black-eyed peas over steamed rice, or by mixing the two together in a large bowl. Garnish with chopped green onions. Serve with collard greens, kale, beet or turnip greens.
Yield: Serves 4-6 as a side dish


  • 1 pound dry black-eyed peas
  • 2 cups chopped cooked ham
  • salt and pepper to taste
  • 1 pinch garlic powder
  • 2 onions, diced
  • 1 (14.5 ounce) can whole tomatoes


  1. Place black-eyed peas in 8 quart pot. Add enough water to fill pot 3/4 full. Stir in ham and diced onions, and season with salt, pepper, and garlic powder. Place tomatoes in a blender or food processor, and blend until the tomatoes are liquefied. Add tomatoes to pot. Bring all ingredients to boil. Cover the pot, and simmer on low heat for 2 1/2 to 3 hours, or until the peas are tender.


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