I’m a southern gal, it’s true. Like my Mama, I always, ALWAYS serve black eyed peas on New Year’s. It’s the right thing to do–like not wearing white shoes before Labor Day (or after Easter) and keeping “sweetea” in the ice box. Black eyed peas are to New Year’s what cake is to birthdays; what butter is to a hot roll. They are to New Year’s what mascara is to clear eyelashes…uh, well, maybe not so much, but you get the idea. Black eyed peas and New Year’s go together.
Here, in celebration of a fresh new year, is a recipe that will not disappoint!
Grandpa Bruffey’s Spicy Black Eyed Pea Soup
5 slices bacon (cut into small pieces)
1 cup chopped onion
1-2 T. finely chopped jalepenos
2 cans tomatoes
1 clove minced garlic
3 cups water
2 beef boullion cubes
1 cup chicken broth
2 16oz. pkg. frozen black eyed peas
grated swiss or cheddar
Saute bacon until lightly browned. Add onion, jalepenos, tomatoes, garlic, salt, and pepper. Saute a bit and then add water, boullion, broth and peas. Con over low heat 2-3 hours. Serve w/grated cheese.