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As New Years approached I found myself thinking about black-eyed peas.  Not an original thought, I give you, but mine dated back to all the times I sat at my Grannie’s table eating black-eyed peas with some home-grown hot sauce.  I emailed my Aunt for a few basics on how to cook up my bag of peas, but before I heard back from her we happened on this tempting recipe and went with it.  Let me tell you, we’ve enjoyed this pot of black-eyed beauties for several days.  For the first and second day we enjoyed them as a side to our pork chops, but by day 3 when the broth only seem to grow more flavorful, we threw in a handful of cooked rice, called it soup and starting dishing the bowls.

I don’t have a picture of the fully cooked recipe, so go ahead and make your own and send me a picture when you get a chance.

Hop over here to get the full, printable recipe.

Notes: We skipped the tabasco during the cooking phase and added it at our plates, in order to keep this kid friendly.  If you’re feeling brave in this New Year, go for the spice from the start.  The finished pot also needed an extra toss of salt and pepper.  We tried serving these over cooked rice the first night and it was fine but they were actually much better on their own, no stingy rice trying to dull down the flavors.
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