I’ve always loved this tradition. I can’t say much for the prosperity part (although it certainly makes for an economical meal), but I do know that it tastes great, especially when made ahead. And I do recommend making it the day before – I always underestimate how long it takes dry beans to cook.
Serve it with some cornbread or over rice and wait for the dollar bills to start flowing in.
Recipe’s after the jump.
1 pound dry black-eyed peas
2 cups chopped cooked ham
Pepper to taste
1 pinch garlic powder
2 onions, diced
1 (14.5 ounce) can whole tomatoes
Hot sauce and vinegar to accompany.
1. Place black-eyed peas in 8 quart pot. Add enough water to fill pot 3/4 full. Stir in ham and diced onions, and season with pepper and garlic powder. Place tomatoes in a blender and blend until the tomatoes are liquefied. Add tomatoes to pot. Bring all ingredients to boil. Cover the pot, and simmer on low heat for 3 hours, or until the peas are tender. Finish by seasoning with salt, hot sauce and vinegar.