Black-eyed Peas & and Cabbage : Tradition and Recipe

 

THE HISTORY OF BLACK-EYED PEAS ON NEW YEARS DAY

Black-eyed Peas & Cabbage
Some say the black-eyed pea's lucky streak dates back to the pharaohs. Others say it started during the Civil War in Vicksburg, Virginia. The town ran out of food while under siege and the inhabitants were lucky enough to discover cow peas (a.k.a., black-eyed peas). Meanwhile, cabbage leaves are thought to bring prosperity to those who eat them on New Year's Day.

Greens – (collards, mustard or turnip greens, cabbage, etc.) symbolize the green of “dollar bills,” and will ensure you have a financially prosperous New Year.

Black-eyed peas symbolize “coins,” and point to monetary gain.

Cornbread, with its yellow hue, represents “gold.”

Pork/Ham – Whether you use ham to flavor the Hoppin’ John, or the

Crockpot Black Eyed Peas 

• 1 pound dry black-eyed peas
• 4 Cups Water
• 1 tablespoon vegetable oil
• 2 cups cubed cooked ham or one ham hock
• salt and pepper to taste
• 1 pinch garlic powder
• 1/2 - 1 onion, diced
• 1 (14.5 ounce) can whole or stewed tomatoes (pureed)
• New Years Day Black Eyed Peas:
  Sort through your beans for any pebbles or stones. Cover the beans with water you want to make sure there is enough water so they don't dry up. They will need to soak overnight. In the morning drain off the water and discard. Place black-eyed peas in 8 quart pot. Add the 4 cups water to the pot . Stir in ham and diced onions, and season with salt, pepper, and garlic powder. Place tomatoes in a blender or food processor, and blend until the tomatoes are liquefied. Add tomatoes to pot. Bring all ingredients to boil. Cover the pot, and simmer on low heat for 2 1/2 to 3 hours, or until the peas are tender. If using a ham hock remove and add the meat from the ham hock to the pot of beans.
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