From the kitchen of Janet Cuddigan
An old southern tradition says eating black-eyed peas on the first day of the new year will bring you good luck.
- 1 pound dry black-eyed peas
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 2 (32 ounce) cartons chicken broth
- 8 cups water
- 1 pound smoked ham hocks
- 5 pepperoncini peppers
- 1 bay leaf
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground thyme
- Salt and pepper to taste
Place the black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse before using. In a large stock pot over medium heat, cook and stir onion and garlic in olive oil until onion becomes translucent, about 5 minutes. Pour in the chicken broth and 8 cups water, bring to a boil, and reduce heat to a simmer. Stir in soaked black-eyed peas, ham hocks, tomatoes, pepperoncini, bay leaf, garlic powder, thyme, and salt and pepper. Cover and simmer until peas are tender—about 3 hours.
Adapted from allrecipes.com
