Every year, I like to make a traditional New Year's Eve dish. According to Southern tradition, eating black-eyed peas on New Year's Day will bring a year's worth of good luck and/or monetary gain, so why not give it a try!?
Ingredients:
- 1 pound dry black-eyed peas
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 62 Ounces of chicken broth (we use our bone broth that we made with bones from chicken eaten earlier in the month)
- 8 cups water
- 1 (14.5 ounce) box of diced tomatoes
- 5 pepperoncini peppers (honestly we didn't add these and my hubby added white vinegar and some crushed red pepper to give it a similar flavor)
- 1 bay leaf
- ½ teaspoon garlic powder
- ¼ teaspoon ground thyme
- salt and pepper to taste
- Some people add 1/4 cup of bacon, a large ham bone or pork belly to give this dish a smoky yummy flavor
Instructions:
- Place black-eyed peas into a large container and cover with several inches of cool water; let soak at room temperature, 8 hours to overnight. Drain and rinse; set aside.
- Heat olive oil in a large stockpot over medium heat. Add onion and garlic; cook and stir until onion becomes translucent, about 5 minutes. Pour in broth and water; bring to a boil, then reduce heat to a simmer. Stir in black-eyed peas, ham hocks, tomatoes, pepperoncini, bay leaf, garlic powder, thyme, salt, and pepper.
- Cover and simmer until peas are tender, ham meat is falling off the bones, and broth is thickened, about 3 hours.
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