Laurette's Black Eyed Peas Recipe
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Category: |
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Ingredients: |
Ingredients: 1 lb. dried black-eyed peas
1 small onion
1 large ham hock
4 slices cooked bacon
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
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Directions: |
Directions:Place the dried peas in a colander and remove all small pebbles and debris. Rinse the peas under cold water. Cover the peas with water in a large saucepan by approximately 3 inches. Bring them to a boil, then reduce the heat. Let the peas simmer for one hour or until tender. Cut the onion into tiny minced pieces. Place the onion pieces in a pot with the ham hock, cooked bacon, pepper, garlic and salt. Pour in 3 cups of water and place the stove temperature setting on medium to high. Allow the ham hock mixture to cook while the peas are simmering. Add the tender peas to the pot and reduce the temperature to low. Cover the pot and allow the peas to cook with the meat for approximately eight hours. Check the pot after a few hours and taste a sample. Add additional salt, pepper or seasoning if necessary. |
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Personal
Notes: |
Personal
Notes: Serve the black-eyed peas with hot cornbread, rice or buttermilk biscuits.
Laurette was the "Go to Lady" for New Year's Luck and Prosperity. She provided many friends and relatives with the required and traditional black-eyed peas and greens meal.
Just in case you're interested: One theory about the tradition of eating back eyed peas for good luck is that it began many hundreds of years ago to celebrate the Jewish New Year. In the United States the first Sephardic Jews arrived in Georgia in the 1730's. The practice of eating black eyed peas on New Year’s was apparently adopted by non Jews around the time of the Civil War. The meal often includes collard, turnip or mustard greens and ham or pork. The peas swell when cooked and symbolize prosperity. The greens symbolize money and the pork symbolizes forward movement, since pigs always move forward when foraging.
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