Well this was the first year I was able to follow up with the "Old Family Tradition" by having blackeyed peas on new years day. I hope that means that 2011 is better than 2010.
I pull a recipe off of a Blog Called
"A Year of Slow Cooking" Click on it to view the site.
Below is a copy of the recipe I used. Wife and daughter said it was good, and they are not fans of blackeyed peas. I really liked it, might try to work it into the middle of the year also. Oh, I did forget to make the cornbread with it, which would have been nice.
Hoppin' Johns1 pound dry black eyed peas, soaked overnight
4 cups chicken broth
1 pound smoked sausage, sliced
1/2 cup instant rice (or use 1 cup already cooked rice, and stir it in at the very end)
1 (10.5-ounce) can Rotel
1 bunch of collard greens or kale, chopped
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
The Directions.
Use a 6-quart slow cooker. Soak your beans overnight in a bunch of water and drain well in the morning and rinse in cool water. Put the beans directly into your slow cooker. If you don't have time to soak the beans overnight, that's okay! Instead, put them in a pot with a bunch of water and boil rapidly on the stove for 10 minutes. Then turn the heat off, and cover the pot. Let it sit for one hour, then drain and rinse and plop into the pot.
Once the beans are in the crock, add broth and sliced sausage. Stir in the rice and rotel. Add greens, and sprinkle on the salt and pepper. Cover ( you may need to shove in greens to get the lid on nicely) and cook on low for 8 to 12 hours, or until the beans are soft. Stir well before serving.
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