Blackeye Peas and Hog Jowl

So here we are on the first day of 2016. The old one is behind us and the new one is ahead of us.

There are some traditional foods specific to holidays and occasions. Here, in the South, Blackeye Peas is one of those "s'posed" to have on New Years Day. Rumor is that eating Blackeye Peas on New Years Day is "s'posed" to bring good luck during the year.

I don't know about the luck thing. I really don't put much stock in it.

What I do know is that the lowly Blackeye Pea is a tasty thing that we cook up around here more often than the once a year tradition calls for.

I figured what the heck. Play around a little. Get creative in the kitchen and do a little something different with the lowly pea.

Here's the recipe that I concocted.

Dice a half pound of hog jowl into 1/2 inch pieces. Fry the jowl until it is good and crisp. Get it out of the grease and let it drain while working on the 4 quart bean pot.

3/4 pound dried Blackeye Peas

One onion sliced and diced

2 stalks of celery chopped

1 small can Rotel

1 small can diced tomatoes

1 teaspoon garlic powder

1 teaspoon salt

1 heaping teaspoon Mrs. Dash Table Blend

1 heaping teaspoon Oregano

1 heaping teaspoon Parsley

1 generous pinch of crushed Red Pepper

Add the jowl to the pot and fill with water to a little better than 3/4 full.

Bring to a rolling boil then cut it back to a simmer. Depending upon how old the dried peas are it will take from an hour to an hour and a half for them to be ready. Go ahead, while they are simmering, and stir up your favorite Jalapeno Corn Bread and get it in the oven. Time it just right and your corn bread will still be hot when you start spooning those peas into serving bowls.

You might want to adjust some of the seasonings to your taste but what we turned out here was more than fit to eat.

Bon appetit y'all.

Oh. One more thing.

Happy New Year and forget about this business of luck. Moon Pies and Money falling out of the sky is a myth. Get out there and make it a good 2016!