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 comment

  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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