2017 is just around the corner and I’ll be eating some black-eyed peas for good luck on New Year’s Day! There are a few different ways to prepare this southern staple, but I like to stick with the classic recipe below. I often substitute chicken stock for bouillon, and this year I’m using up leftover ham from Christmas. (Since I’m allergic to raw onions, I leave off the chives and let everyone else put them on top plus chopped jalapeños if desired.)
I’m down in Port Aransas post-holiday to finish up the next two books in the Texas Lady Lawyer series and hope to be doing a cover reveal in the next few weeks. Stay tuned!
Did you see that Dollar Signs made another BookPeople/MysteryPeople Best of 2016 list? Thanks Meike Alana!
Wishing you a Happy New Year filled with health and prosperity.
Happy Reading and Happy Cooking,
Classic Black-Eyed Peas
2 pounds dried black-eyed peas
12 cups water
8 cubes chicken bouillon
1 pound bacon
1/2 cup butter
1 large yellow onion, chopped
1 T. chopped garlic
1 pound cooked ham, cut into bite-size pieces
salt and black pepper to taste
- Rinse the black eyed peas and soak in a large bowl of water overnight or up to 8 hours.
- In a large stockpot, combine the water and bouillon and bring to a boil, stirring until the bouillon is dissolved. Add the peas, reduce heat, cover, and simmer.
- Add bacon strips to a large skillet and cook over medium-high heat, cooking until evenly browned, which will take about 10-12 minutes. Lay the bacon onto a paper towel to drain the grease and then crumble and set aside.
- In the skillet with the reserved bacon grease, melt the butter on medium high heat and then add onions and cook until they start to turn brown, about 10 minutes. Add the onions and cooking fat to the peas, then add the crumbled bacon, ham, and salt and pepper to taste.