Recipe of the Week: Blackeyed Peas a New Year’s Day treat

Jamál (Beauty), 2 Sharaf (Honor), 168 BE – Sunday, January 1, 2012 about 6:30 AM Pacific Time

Blackeyed peas and ham
A New Year’s Day requirement
Afternoon delight

Blackeyed Peas and Ham

Ingredients:

1 1-lb. package of blackeyed peas washed, sorted, and soaked overnight
1 tablespoon of salt
1 tablespoon of pepper
1 small to medium sized hambone (I use a honey baked hambone)

Instructions:

Step 1: Rinse and sort beans into a large pot (if you are cooking them on the stove) or other large container (if you are cooking them in a slow cooker).

Step 2: Put the 1 lb. (approximately 2 cups) into the container and pour 8 cups of cold water over them. Let the beans stand overnight (at least six to eight hours).

Step 3: If you are using a slow cooker. Place 8 cups of water into the cooker and turn the cooker on. The water has to be hot when you add the blackeyed peas.

Step 4: Drain the soaking water off the beans and then put the beans into the slow cooker (if you are cooking the beans on the stove then you can put hot water in the pot of beans and turn the stove on).

Step 5: Add the hambone to the slow cooker or the pot of beans and cover with a gently titled lid. Let the beans simmer for about 1-½ to 2 hours (note this will take longer in a slow cooker) until tender. (My grandmother added 1 or 1/2 teaspoon of white vinegar while the beans were cooking; she said it cut down on the “gas”).

Step 6: Add the salt and pepper to the cooked beans if desired. (My grandmother always waited until last to add the salt and pepper to the beans.)

Note: You may add any other ingredients you like. For example, you may want to add Jalapeno Peppers.