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New Year's: Black-Eyed Peas for New Year's

Source of Recipe

From "Consuming Passions: A Food-Obsessed Life" by Michael Lee West
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On New Year's Eve, rinse 1 cup dried black-eyed peas. Soak all night in cold water.

The next morning, check your peas. Discard any "floaters." While the peas drain in a colander, fry four slices of bacon. Remove bacon; reserve for another dish (for example, bacon deviled eggs). Pour off all grease except for 2 tablespoons. Pour this grease in an 8- to 10-quart pot.

Chop 1 onion, 3 stalks celery, and half a green pepper. Add these vegetables to the pot with the bacon grease and sauté over a medium flame. Mince 2 teaspoons garlic and throw in the pot.

Add the peas, 1½ cups chicken stock, and 3 quarts cold water. Add 1½ pounds pigs' tails, finely chopped, or 1 smoked ham hock. Add 1 teaspoon salt, ¾ teaspoon black pepper, 1/8 teaspoon cayenne, and 1 hot red pepper pod, whole. Bring the pot to a boil, then reduce the flame and simmer, covered, for about 1½ hours, stirring frequently. Remove the lid and cook for another 30 to 45 minutes.

Meanwhile, in a separate pot, cook long-grain rice, following the directions on the bag. (Orzo makes a delicious substitute). Serve the beans over the rice.

Makes 12 generous servings.