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8 ways to make black-eyed peas for New Year's Day

Serving up black-eyed peas for the New Year is a cherished Southern tradition believed to bring health and good fortune for the coming year.

5. Spicy black-eyed peas soup

A Palatable Pastime
Give a bowl of black-eyed pea soup a Cajun kick with spicy sausage and Tobasco sauce.

By Sue Lau, A Palatable Pastime

Soak: 6 hours
Cook: 8 hours in the slow cooker
Serves: 8-12

16 ounces dried black-eyed peas
1 cup chopped celery
1 cup chopped onion
1 cup chopped carrots or 1 cup chopped bell pepper (may mix)
5 cloves garlic, minced
1 to 2 bay leaves
1 lb. smoked sausage or 1 lb andouille sausages or 1 lb. kielbasa, cut into chunks
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 tablespoon cajun spices or 1 tablespoon spice essence
49-1/2 ounces chicken broth (large can)
Cayenne pepper sauce or Tabasco sauce, to taste

1. Sort peas and soak in plenty of water overnight. Before cooking, drain and rinse.

2. Place all ingredients into crock pot and cook on low for 8-10 hours or until peas are nicely tender.

3. Remove bay leaves before serving.

4. Serve with additional Tabasco, if desired.

Note: You can always use the 3 minute boil on the peas as a head start if you forget to soak overnight. You can cook legumes without soaking them, it just takes longer.

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Mark Sappenfield
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