Several theories exist to explain the tie between black-eyed peas and
New Year’s Day. While we’re unlikely to tease out the precise origin,
one thought is that enslaved peoples enjoyed this ingredient when the Emancipation Proclamation was issued on January 1, 1863. Now,
generations later, the same food is enjoyed every New Year’s Day.

The last recipe in this posting is the traditional black-eyed peas
New Year's dish - Hoppin' John

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Black-Eyed Peas w/Bacon
Categories: Pork, Vegetables, Herbs
Yield: 8 servings

1 lb Dried black-eyed peas
1/2 lb Sliced bacon; cooked,
- crumbled
1 tb Butter
1 lg Onion; chopped
1 cl Garlic; minced
1/2 ts Dried thyme
Salt

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Fresh thyme leaves
Add'l cooked & crumbled
- bacon

Rinse and sort black-eyed peas. Place peas and bacon in
a Dutch oven; add water to cover. Bring to a boil; boil
2 minutes. Remove from heat; let soak, covered, 1 hour.
Do not drain.

In a cast-iron or other heavy skillet, heat butter over
medium-high heat. Add onion; cook and stir until tender.
Add garlic; cook 1 minute longer. Stir in thyme.

Stir onion mixture into pea mixture. Bring to a boil;
reduce heat. Simmer, covered, until peas are tender,
stirring occasionally, 30-40 minutes. Sprinkle with salt
to taste. If desired, garnish with fresh thyme leaves
and additional crumbled bacon.

Ruby Williams, Bogalusa, Louisiana

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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... As useless as the G in lasagna.
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