Black-Eye Pea Soup

It’s been a tradition for many years, some say it is just a ‘Wives Tale’ other says it has true meaning and can’t start the New Year without it; it’s Black-Eye Peas.

There are several ways of preparing this dish but the one my family generally follows this one. Quite tasty and very feeling.

16 oz bag of black-eye peas – rinsed and soaked
1 medium onion, finely chopped
6 slices bacon, 1-inch dice or 2 ham shanks (ham hock)
1 teaspoon dry mustard
1-2 jalapenos diced – more heat, do not remove seeds
Salt to taste
Freshly ground black pepper

Check beans for debris, rocks, bad beans (undeveloped peas will feel like rocks) and discard.

Rinse beans, drain; cover with a fair amount of fresh water (just enough to cover beans), bring to a boil over high heat. Reduce heat and simmer for about 45 minutes, or until tender. If necessary add more water to keep them from drying out.

In a medium pot, add enough water to cover ham shanks (ham hocks) cook until meat is tender, set aside.

In a skillet, over medium heat sauté onions and jalapenos until softened (onions are translucent).

Cooking bacon instead of ham shanks; cook bacon first until crisp, then sauté onions and jalapenos. Remove ham shanks from water (or drain off fat from bacon) add to beans with onions, jalapenos; add dry mustard, salt and pepper to taste. Simmer for 5-10 minutes adding water if needed. Serve with seasoned rice or welted greens.

Serves 4 -6

Happy Eating!