Every year for New Year’s Day, I make a pot of black eyed peas, cornbread and cabbage. This year I wanted to make them a little different so I searched online and found these recipes @ Mommy’s Kitchen
Southern Black Eyed Peas
1 – (16 oz) package dry black-eyed peas
4 – cups water or
2 – cups water and 2 cups chicken broth
1 – tablespoon vegetable oil
1 – ham hock
2 – cups cubed cooked ham
salt and pepper to taste
1 – pinch garlic powder
1/2 – 1 onion, diced
1 – (14.5 ounce) can whole or stewed tomatoes (pureed)
Sort through your peas for any pebbles or stones.
Cover the peas with water, you want to make sure there is enough water so they don’t dry up.
Soak peas overnight.
Drain the water from the peas and place peas in a slow cooker
Add the 4 cups water or broth and water, onions, seasoning, tomatoes, ham hock and ham
Stir well to mix
Cover and cook on high for 5 hours then turn to low for about 2 hours or until the peas are tender
Remove ham hock and any meat from the bone and add to the peas
Ladle into bowls and serve
Southern Pan Fried Cabbage
3 – 4 – slices bacon, cut into pieces
1/4 – cup vegetable oil
1 – teaspoon salt, or to taste
1 – teaspoon ground black pepper
1 – head cabbage, cored and sliced or cubed
1 – small onion, chopped
1/2 – cup water
1 – pinch white sugar
2 – beef bouillon cubes crushed or granules
Place the bacon and vegetable oil into a large pot over medium heat
Cook for about 5 minutes, or until bacon is crisp
Add cabbage, onion, sugar, salt, pepper, water and crushed bouillon cubes to the pot; cook and stir the cabbage as it cooks
Cook until tender but still crisp, about 10 – 15 minutes on medium heat
I’ve never soaked beans overnight and was a bit worried about them being bloated in the morning, but they weren’t. For the recipe, I used 2 cups of water and 2 cups of chicken broth. I’ve also never put any kind of tomatoes in beans, but since I love me some maters I was excited to see how they’d turn out. For the cabbage I used 1 large bouillon cube and crumbled it up. Man oh man, both the beans and cabbage were soooo good! My son ate two big bowls which surprised me since he’s not really a fan of tomatoes, and I always have to nag him before he’ll eat cabbage, but he tried it without me asking him to. And he ate it all!
We both loved these two recipes and I’ll definitely be making them again.
Weekend Cooking is hosted @ Beth Fish Reads