Good Luck Black-Eyed Peas

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Photo courtesy of The Taste Space

Back home, in the south, it is a long-held tradition to eat black-eyed-peas on New Year’s Eve, for good luck.  A dime  is placed in the pot of peas and whoever gets the dime has good luck for the year. This is a California twist on the Southern classic.

  • 1 lb. fresh or dried black-eyed peas, rinsed and picked over
  • 1 cup chopped yellow onions
  • 2 garlic cloves, peeled
  • 1 quart or more water, as needed
  • 3/4 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1/4 tsp. Tabasco
  • 1/2 lb. smoked sausage or smoked ham, chopped
  • 1/4 cup chopped fresh parsley leaves
  • 1/2 cup chopped green onions (green and white parts)
  • Hot cooked long-grain white rice
  • 1 cup chopped Kale (optional)

1. Combine the peas, onions, garlic, water, salt, black pepper, Tabasco, and sausage in a large, heavy pot or Dutch oven. Bring to a boil, then reduce the heat to medium-low and simmer until the peas are tender and creamy, 45 minutes for fresh peas and about 2 hours for dried peas.

2. Stir in the parsley and green onions and cook for about 2 minutes longer. Serve either over hot cooked rice or mixed together with it.

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