Submitted by: David J.
Recipe origin: Louisiana
I am the primary cook in our home. When my twin daughters graduated from high school, they asked me to write down my recipes so that they could cook them. I don’t cook from recipes, so it took me a while to quantify everything, but I wanted to do it for them.
Editor’s Note: Black eyed peas are traditionally served on New Year’s Day for good luck and prosperity on New Year’s Day.
1 pound dried black eyed peas
1 pound smoked ham, cubed
4 oz. tasso, diced (optional)
1/2 cup bacon grease or cooking oil
1 cup onions, chopped
1 cup celery, chopped
1 cup bell pepper, chopped
1/4 cup garlic, diced
1 tsp dried thyme
1 bay leaf
1 cup green onions, sliced
1/2 cup parsley, chopped
Beans cook much quicker if they are soaked overnight in cold water. This softens the outer shell and reduces the “bean effect.”
In a 4 quart stock pot, heat bacon grease over medium-high heat. Add onions, celery, bell pepper, garlic, thyme, ham, and tasso. Saute approximately 10-15 minutes, or until vegetables are wilted. Add bay leaf and black eyed peas. Add enough cold water to cover peas by 2 inches and bring to a low boil. Cook for 30 minutes, stirring occasionally. Reduce heat to simmer and continue cooking approximately 45 minutes more. Stir from time to time, as peas can settle to the bottom of the pot and stick. Once tender, mash about 1/3 of the peas on the side of the pot using a wooden spoon. Season to taste using salt and cracked black pepper. Add green onions and parsley and continue cooking until peas are tender and creamy.
Serve as a soup or over rice.