On the positive side, we feasted on black-eyed (or, as I recently read, black-eye) peas on 1/1/11. According to many, doing so will bring prosperity. We'll see!
The first domestic use of the black-eyed peas was recorded in West Africa. They found their way to Virginia in the mid-17th century and spread across the south rather quickly. Many soul food recipes have been developed around this legume. Here is my recipe.
Black-Eyed Peas in a slow cooker (serves 10)
6 cups chicken stock
16 ounce can diced tomatoes
1 pound black-eyed peas (looked over and rinsed)
1 medium onion, chopped
1 medium red pepper. chopped
1 jalapeno, finely diced
8 ounces diced ham
1/2 tsp cayenne pepper
1 1/2 tsp cumin
Salt and pepper to taste
Combine all the ingredients into a slow cooker. Start on high for 30 minutes. Turn to low and simmer for 6 to 8 hours.