Many places have their traditional faire for the holidays but one that sticks with me is the Southern tradition for good luck, "Blackeyed Peas" for New Years! Now, I'm not talking about the singing group but the scrumptious dish of legumes that tastes REALLY good with cornbread and turnip greens. Can you tell my family is from the south, lol! My personal favorite way to cook these little bits of culinary delight is by throwing them into my slow cooker and forgetting about them....my favorite way to cook! Here's a great slow cooker recipe that I use but I substitute the ham and bacon with a good turkey sausage! Of course I also attempt to make corn bread but nothing has ever compared to the mouth watering corn bread that comes from my mother's kitchen....her secret is bacon drippings and buttermilk, hmmmmmmmm, I feel my arteries hardening even thinking about it!!
I wish everyone a prosperous and healthy New Year and one filled with a multitude of possibilities!
Slow Cooker Blackeyed Peas
1 cube chicken bouillon
1 pound dried black-eyed peas, sorted and rinsed
1 onion, diced
2 cloves garlic, diced
1 red bell pepper, stemmed, seeded
diced 1 jalapeno chile, seeded and minced
8 ounces diced ham 4 slices bacon, chopped
1/2 teaspoon cayenne pepper 1 1/2 teaspoons cumin salt, to taste
1 teaspoon ground black pepper
Directions Pour the water into a slow cooker, add the bouillon cube, and stir to dissolve. Combine the black-eyed peas, onion, garlic, bell pepper, jalapeno pepper, ham, bacon, cayenne pepper, cumin, salt, and pepper; stir to blend. Cover the slow cooker and cook on Low for 6 to 8 hours until the beans are tender.