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For a Prosperous New Year!


Superstition says a spoonful of black-eyed peas on New Year’s Day insures a prosperous year. Here are some recipes to help you do just that!


Southern Black- Eyed Peas


4 cups fresh or frozen black-eyed peas


4 -5 slices bacon 1 lg. onion, chopped 1 stalk celery, diced 4 garlic cloves, minced 6 cups chicken broth 1/2 tsp. salt


1/4 tsp. ground black pepper


In a 5-quart Dutch oven, cook bacon until crisp; set aside to drain on paper towels.


Cook onion, celery and garlic in bacon drippings until tender; add broth, salt, pepper and peas. Bring to a boil and skim top if necessary. Lower heat to simmer; crumble bacon and add to peas.


Adjust seasonings to taste, cover and simmer until peas are tender (30 minutes to 1 hour depending on how tender you like them).


Spicy Black-Eyed Peas


1 lb. dried black-eyed peas (2 cups), sorted, rinsed


1 med. onion, chopped (1/2 cup) 6 cups water 1 tsp. salt


1/2 tsp. pepper


3/4 cup med. or hot chunky-style salsa


Hoppin’ John


4 Tbsp. Butter


1 whole lg. onion, diced 4 cloves garlic, minced 1 whole green bell pepper, diced 2 stalks celery, diced


4 cups baked Black-eyed peas 5 cups low-sodium (or no-sodium) chicken broth 1 whole ham hock Salt and pepper, to taste Cayenne pepper to taste 2 Tbsp. white vinegar


White or brown rice, for serving


(Soak black-eyed peas in cool wa- ter for at least 6 hours. Rinse before using.)


Heat butter in a large pot over medium-high heat. Add onion, garlic, green pepper, and celery and stir. Cook for 3 to 4 minutes. Stir in soaked beans, then add chicken broth, ham hock, salt & pepper, and cayenne to taste. Bring to a boil, then reduce heat and cover the pot for 30 minutes. After 30 minutes, check liquid


level; if it’s too soupy, cook with the lid off for another 15 minutes or so. If it’s too thick, splash in a little more broth. Stir in vinegar, then taste for sea-


In 3- to 4-quart slow cooker, mix all ingredients except salsa. Cover; cook on High for 3 to 4


hours.


Stir in salsa. Cover; cook on High about 10 minutes or until hot.


sonings. Add more spice if needed. Serve over white or brown rice, making sure to get plenty of the cook- ing liquid spooned over the top. Or, mix the bean mixture with the rice before serving. YIELD: Serves 10.


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