Heather’s famous hot and spicey New Year’s black eyed peas recipe

A staple in the Southern diet for over 300 years, black-eyed peas have long been associated with good luck. A dish of peas is a New Year’s tradition in most areas of the South, thought to bring luck and prosperity for the new year. According to Jessica Harris, author of “Welcome Table,” some add a dime to the peas for an extra “boost” of luck to the recipient. Personally, I’d leave the dime out. Hey, that’s just me.
1lb black eyed peas
4 links Italian hot sausage
3 strips Bacon (not the healthy kind. I use Farmer John’s because it’s sweet)
1 (150z) can of diced tomatoes
4-5 stalks of celery
1 large yellow onion
6 cloves garlic
3-4 jalapenos
bunch of parsley
bunch of cilantro
dash red pepper flakes
dash chili powder
salt and pepper
Soak black eyed peas in water over night. Drain peas. In a large soup pot, add water – enough to cover the peas by one-two inches. In a skillet, brown sausage (without casings…in case you didn’t know) and bacon. Chop celery, onion, jalapenos, a handful of parsley, and a handful of cilantro. Add all ingredients in a very large pot and bring to a boil. Simmer with lid on for 3-4 hours – maybe longer – until peas are mushy. This is a very hearty dish. Serve with a side of cornbread. Enjoy.
Check back again later for December’s passenger of the month interview

One Reply to “Heather’s famous hot and spicey New Year’s black eyed peas recipe”

  1. Heather, I am going to make a veg version with “soy sausage” and “soy bacon.” lol. Seriously!
    Loved Chapter 3- was laughing out loud, especially liked the part about the junky key-chained backpack on the subway!
    Blast from the past! Word.

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