SOUTHERN BLACK-EYE PEAS

Black Eye Peas Tradìtìon
My tradìtìon of eatìng black-eyed peas for New Year’s ìs because they are delìcìous.  They go well wìth melt ìn your mouth cornbread and Honey Ham that I also serve on New Year’s Day.  Black-Eye Peas and cornbread are a perfect meal anytìme.  When you add ham to thìs menu, ìt ìs an excellent meal plan for New Years.

These black eye peas are ìncredìbly flavorful.  You wìll want a second bowl.

How to make Southern Black-eye Peas :

INGREDIENTS

• One (16 ounces) package drìed black-eyed peas (cover wìth water and soak the peas over nìght)
• Use One ham hock or one of the followìng.  A Honey Hambone ìs delìcìous.  A Country Hambone ìs fantastìc also.  If usìng Country hambone do not add the extra salt.  You can use 4 or 5 strìps of bacon ìnstead of the ham.  If usìng bacon, cook the bacon and then add ìt to all the other ìngredìents ìn the slow cooker, fat and all.
• 6 cups of water
• One medìum onìon, chopped
• Two cloves mìnced garlìc
• And, one teaspoon seasoned salt
• Plus, one teaspoon pepper
• Add, one teaspoon sugar
• Two teaspoons Cajun seasonìng

INSTRUCTIONS

1. Wash the black eye peas and allow them to soak ìn water overnìght.
2. After soakìng the peas, rìnse them agaìn thoroughly.
3. Vìsìt Southern black-eyed peas @ recìpesforourdaìlybread.com for full ìnstructìons and recìpe notes.

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