This dish is a New Year’s Day tradition in most southern households and is believed to bring good luck and pocket change for the coming year. When served with collard greens, it is said you will have plenty of dollar bills also. The dish originally was brought over from Africa and has been a part of Southern cooking tradition for more than 300 years. A part of the tradition is that you are supposed to hop around the table before eating the dish when it is served.
1 (16-ounce) package dried black-eyed peas
2 large ham hocks (¾ pound each)
2 tablespoons bacon drippings
4 cups water
1 large onion, cut into 6 or 8 wedges
1 teaspoon salt
1 teaspoon pepper
½ teaspoon dried crushed red pepper
½ teaspoon dried thyme
2 bay leaves
1 teaspoon minced garlic
1 chicken bouillon cube
Hot cooked white rice
In a Dutch oven on medium-high heat bring the blackeyed peas and water to cover to a boil. Remove from the heat and let stand for 1 hour. Drain the peas. Remove the skin from the ham hocks. Chop the meat from the ham hocks and reserve the bones. In a large skillet over medium-high heat sauté the meat in the bacon drippings for 3 minutes or until slightly brown. In the Dutch oven on medium heat combine the peas, meat, bones, 4 cups water, onion, salt, pepper, red pepper, thyme, bay leaves, garlic, and bouillon cube. Bring to a boil. Reduce the heat to low and simmer for approximately 1 to 1½ hours, gently stirring occasionally. Cook until the peas are tender. Remove the ham bones and discard. Serve over the hot rice.
YIELD: 8 TO 10 SERVINGS