Ingredients
-
1
-
1
-
2
-
1
-
4
-
2
-
16
-
1/2
-
1/4
-
3
-
-
-
-
-
Directions
New Year’s Hopping John, This is a tried and true traditional recipe for New Year’s Day in the South., This was excellent although, I will admit, I did not follow your recipe religiously. I subbed 24 oz. pork stock I had in the freezer for chicken stock, used 1/2 cup less water, & used a 10 oz. pkg. of ‘ham chips’ I came across at the store. I look forward to having more of this for lunches this week since it made a nice amount there are only 2 of us so yay leftovers. Wondering how well this freezes, though., Very very good dish to start out 2012! I followed exactly with a few additions.. I added tsp oregano to the celery/onion/garlic saute. used 4 cups chicken broth and 2 1/2 cups water. And lastly used a ham shank instead of cubed ham. I simmered on medium heat for an hour since used dried black-eyed peas. This is a keeper, and thanks for sharing!
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Steps
|
1
Done
|
Saute the First Three Ingredients in a Large Dutch Oven in Hot Oil, Bacon Drippings, or Butter Until Tender. |
|
2
Done
|
Add Water and Next Five Ingredients. |
|
3
Done
|
Bring to a Boil; Cover, Reduce Heat, and Simmer 40 Minutes or Until Peas Are Tender. |
|
4
Done
|
Remove and Discard Bay Leaf. |
|
5
Done
|
Serve Over Rice. |
