As many traditional southerners start their year off with a pot of black-eyed peas for good luck, I thought why not continue the trend into the new year. I use frozen black-eyed peas so there is no need to soak them before cooking and I keep a few ham hocks in the freezer as well, so I always have these ingredients on hand. This meal would be complete with some good crusty bread, or if you wish to follow tradition, a big wedge of warm corn bread and butter.
2 meaty ham hocks
2 bay leaves
1 pound bag of frozen black-eyed peas
1 tablespoon of fresh rosemary leaves, finely minced
1/2 cup of diced onion (I use frozen, they are so handy)
1 /2 cup diced red pepper
1/2 cup diced celery
1/2 cup diced carrot
- Place all the above ingredients in a crock pot
- Add water to cover plus 1 inch
- Cook on high for about 5 hours
- Take out the ham hocks and remove the bones
- Dice the meat well and stir it back into the cock-pot (fat, skin and all)
- Remove the bay leaves
This beautiful folk art weathervane is owned by the Wilton Historical Society
The base is a large grain scythe – recycling at its best
