In our family, it’s a tradition to eat Black Eye Peas and Homemade Biscuits on New Year’s Day. It represents good luck and prosperity for the year. It’s something that I remember my Grandma and Great Grandma cooking and baking from the time I was little.

Black Eye Peas are wonderful when cooked slowly in a pot of seasoned water and smoked turkey legs. Traditionally my grandma would make them with ham hocks but I’ve moved to a somewhat healthier version to accommodate the non-pork eating members of the family. I want them to have good luck and prosperity for the year too!

I typically purchase the family size Pictsweet Black Eye Peas from the frozen vegetable aisle at Walmart. You can make a meal out of Black Eye Peas by adding the smoked turkey legs and rice.

Ingredients:

• 3 cups of chicken stock
• 3 cups of water
• 1 pound dried black-eyed peas
• 2 smoked turkey legs
• 1 large onion sliced
• 1 bay leaf
• 1 cup long-grain white rice
• 1 teaspoon garlic salt
• 1 teaspoon salt
• 1 teaspoon pepper

Preparation:

1. In a large pot, combine the black-eyed peas, smoked turkey, 3 cups of chicken stock and 3 cups of water.
2. Dice the onion and add to the pot along with the bay leaf. Bring to a boil, reduce the heat to medium-low, and simmer gently until the beans are tender but not mushy, 2 to 2 1/2 hours. Remove the onions and smoked turkey legs, cut off the meat and set aside. Drain the peas and set aside. Remove and discard the bay leaf.
3. Add 2 1/2 cups of water to the pot and bring to a boil. Add the rice, cover, and simmer until the rice is almost tender, about 10 to 12 minutes.
4. Add the rice along with the garlic salt, pepper and table salt. Cook until the rice is tender, 5 to 8 minutes. Stir in the sliced onions and the reserved smoked turkey. Serve with hot sauce and freshly baked cornbread or biscuits.