January 1, 2011 by Ellen V
Eric and I were blessed to spend a quiet time last night with a few friends. We went home early to see Dallas, to put our black eyed peas in the crock pot, and to, as Eric put it, “ring in the New Year doing one of our favorite things–sleeping.”
Dallas was very excited about the holiday.
Eric and I seriously failed at beginning any new Christmas traditions during our first December as man and wife, but our New Year’s tradition–which Eric brought from his own home growing up–is one that’s sure to stick. Eric remembers his Mama V cooking black-eyed peas on the stove top every New Year’s Eve. She would start the pot on December 31, and the family would enjoy the hearty stew on January 1. Eric fixed a huge pot of black-eyed peas in our slow cooker. He started them last night and we ate them for lunch today. We’re also hoping to bring some to our new next door neighbors to welcome them into our ‘hood. The recipe Eric used, including our adjustments, is below. Enjoy! Happy 2011!
Slow Cooker Spicy Black-Eyed Peas (original recipe can be found here)
6 cups water, 1 cube chicken bouillon, 1 pound dried black-eyed peas, 1 diced onion, 2 cloves diced garlic*, 1 diced and seeded red bell pepper*, 1 seeded and minced jalapeno, 8 ounces ham*, 4 slices chopped bacon*, 1/2 teaspoon cayenne pepper, 1 1/2 teaspoons cumin, 1 teaspoon each salt and black pepper
Pour the water into slow cooker, add the bouillon cube, and stir to dissolve. Combine all other ingredients, stir to blend. Cover and cook on low for 6-8* hours until beans are tender.
**Of course, Eric and I always make our own additions/subtractions/corrections. As a matter of practicality, we always use jarred garlic, never fresh. We used our bell pepper for something else earlier in the day, and substituted a poblano pepper instead. Delicious! We didn’t have ham, so we added a little extra bacon instead. Finally, the 6-8 hours on low wasn’t nearly enough. We had planned to eat the peas for breakfast, but we ended up cooking them on high for an extra 3 hours. We recommended cooking it all on low for 10-12 hours or soaking the beans before adding them to the crock pot.
Any way you slice and dice it, this is a great winter recipe–either as a side, or a meal itself. Don’t wait until 2012 to make it!