This recipe was told me as “add a little of this” and “a lot of that” and “cook until tender but not mushy”. Basically the best kind of recipe. I converted the original recipe to measurements in case mind reading isn’t your thing. Now, go enjoy eating luck. She’s mighty good.
- 1 lb of black-eyed peas, dried or fresh
- 1 quart chicken stock
- 2 cups water
- 2 tsp. coarse kosher salt
- 1 1/2 tsp. cumin
- 1/2 tsp. chili powder
- 8–12 slices of jarred jalapeños
- 1/4 c. thinly sliced sweet onion
- If using dried peas, soak overnight (12 hours). Drain before using.
- Into a large stock pot, add fresh or prepared black-eyed peas, chicken stock, water, salt, cumin, chili powder, jalapeños, and onion.
- Bring to a boil then reduce to a simmer. Cook for about 1 1/2 hours, stirring occasionally. Add more water if necessary. Beans will be soft, almost creamy, but not mushy.
- For a traditional southern new years menu, serve with pork and greens.
My mom says to add bacon to the pot for added flavor during the long simmer. I may be of the 1%, but I don’t care for bacon. We can still be friends, right?