- 2 lb. dried black-eyed peas
- 1/2 lb. lean bacon, cut into cubes
- 1 green or red bell pepper, chopped
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 2 tbs. red wine vinegar
- 3 and 1/3 cup chicken broth
- salt to taste
- ground pepper
- 2 dried hot peppers
- 6 to 7 cups water
- Rinse peas and drain. Put bacon into a large pot and cook until rendered of fat and browned.
- Add chopped bell pepper, onion, celery and cook, stirring until wilted.
- Add peas, vinegar, chicken broth, salt, pepper and hot peppers. Bring to a boil. Reduce heat, cover and simmer for 1 hour.
- Add six cups of water and return to a boil. Reduce heat and simmer for 1 hour, stirring occasionally. Check peas, if necessary add more water.
Total cooking time: 2.5 hours Serves 16 or more.
In the South, New Year’s Day is accompanied by the tradition of eating black-eyed peas and greens. There are several versions of the myth, but the one I grew up with says that eating the peas will provide plenty of pocket change, and eating greens ensures plenty of paper currency over the coming year.