Black Eyed Peas.+Cast Iron Cornbread

Liz’s New Year’s Black Eyed Peas and Cast Iron Skillet Cornbread

A Southern tradition to bring luck on New Year’s Day. The more you eat, the more luck INGREDIENTS you have! 1 pound (453grams) black eyed peas 4 -5 thick bacon slices , chopped or ham hocks 1 large onion , diced 1 stalk celery , diced CORNBREAD You can use any store bought cornbread mix. A mix with honey adds a nice contrast to the salty smokiness of the beans. Instead of a regular pan, follow directions on the back of the package but cook in a cast iron skillet, this adds a nice crisp edge to the cornbread. Make sure to grease the skillet so thecornbread does not stick. 2-3 teaspoons minced garlic 1 Jalapenos , minced (optional) replace with cayenne pepper 2 teaspoons fresh thyme , minced bay leaf 1-2 teaspoons creole seasoning 7-8 cups chicken broth 2 cups or more Collard greens (optional) you can sub kale Salt and pepper to taste For a vegetarian recipe exclude bacon or ham hocks and sub vegetable broth for chicken broth. 64

1. Rinse dry blackeyed pea beans then add beans to a large pot covered with 3-4 inches of cold water. Cover and let sit for about 2-3 hours. 2. In a large, heavy sauté pan, saute chopped bacon until brown and crispy about 4-5 minutes. 3. Remove bacon and set aside. 4. Throw in the onions, celery, garlic, jalapenos, thyme and bay leaf and saute until onions are wilted and aromatic. 5. Pour in the chicken or vegetable broth. 6. Drain the soaked beans, rinse, and place the beans in the pot. Season with creole seasoning and salt to taste. Mix and bring to a boil. 7. Reduce heat to a simmer and cook, uncover until tender and slightly thickened to your desire. 8. Add more stock or water if the mixture becomes dry and thick, the texture of the beans should be thick, somewhat creamy but not watery. 9. Remove the bay leaves. 10. Taste and adjust for seasonings with pepper, creole seasoning and salt if needed.