Gas-Free Black-Eyed Peas
with Christmas Ham Hock

Black-eyed peas are a traditional Southern good-luck/good-health dish on New Year’s Day. Often a dime is cooked in the peas for financial good fortune. The person who ends up finding the dime in his or her New Year black-eyed peas is the one who’ll be granted the most luck in the coming year. Of course, you won’t feel so lucky if you swallow the dime, so be careful!

1 (16- to 20-ounce) package dried black-eyed peas

1 medium onion, chopped

1 slice bacon, quartered
Ham hock

1 large bell pepper, chopped

1 teaspoon salt

1 teaspoon pepper

1 teaspoon Cajun seasoning

1 packet dried pea seasoning, to taste (the packet that comes in the bag of peas)
About 4 cups water

Wash and soak the black-eyed peas overnight (8 to 12 hours) in a covered saucepan in the refrigerator. Prior to cooking, drain and wash the peas. Set aside. in a large cooking pot, sauté the onion with the bacon. Add the ham hock, peas, bell pepper, salt, pepper, Cajun seasoning, dried pea seasoning to taste, and enough water to cover the peas by about 2 inches. bring to a rolling boil over high heat. reduce the heat, cover, and simmer for 1½ to 2 hours, or until the peas are tender. you are hoping for a “brothy” gravy, not a paste.

Makes 6 to 8 servings