Black-Eyed Peas

Hazel's Hot Dish Recipe of the Week

Black-Eyed Peas

Yes, I know I promised corn casserole, but it’s nearly New Year’s, and there’s some of you who have not an inkling as to making black-eyed peas.

1 pound dried black-eyed peas
salt pork the size of a deck of cards
1 teaspoon salt

Sort peas making sure you remove all defective peas or rocks. Rinse. The night before cooking, place peas in a pan with 8 cups of water. Allow to stand at room temperature overnight. Next morning, drain off soak water and discard. Rinse peas. Put soaked/rinsed peas and salt pork in a pot with 6 cups water. Simmer slowly for 1 1/2 to 2 hours. Add salt during last hour and taste for doneness and seasoning. Add more salt if your taste desires. So easy and so good.

Black-eyed peas on New Year’s Day brings good luck, but maybe not. I’m not taking chances. I’m cooking mine. HAPPY NEW YEAR!

Maybe corn casserole next week.