Happy New Year’s Eve!

Don’t forget to gather your ingredients for your New Year’s Black Eyed peas!

Once again, as a public service, here’s my sort-of recipe for BEP’s. I say sort of, since I don’t actually follow it exactly, this is just a guideline.

1 biggish onion, chopped

4-5 cloves of garlic, chopped

Celery, about 3/4 cup chopped

1-2 large carrots, chopped

1 Bell pepper, any color will do, chopped

Olive oil

Blackeyed peas, 1 pound bag, picked over and rinsed

1-14 ounce can of diced tomatoes, drained (use the juice if you like it more tomato-ey)

Chicken stock, canned

1 bottle of beer

Splash of worcestershire sauce

Ham hock or ham shank (shank is meatier)

Thyme & oregano, a couple of teaspoons each

Bay leaf

Dijon mustard, a teaspoon or two

Salt and pepper

Cayenne, to taste. I start with about 1/4 teaspoon, and generally add more.

Saute the onion, celery, carrot, and pepper in oil in a big pot. Add the garlic when the other veggies are soft, cook for a minute. Add the rinsed peas, the can of tomatoes, the beer, and enough water or chicken stock to cover by about an inch. I usually use the tomato liquid, too. Throw in the seasonings, except for the salt. Add the ham hock and bring to a simmer. Cover and cook until the peas are done, about 45-60 minutes or so. Add salt to taste towards the end of the cooking time. Keep an eye on it, and add more liquid if needed as the peas cook.

Pick the meat off the ham bone, if there is any, and add it to the peas. Serve with cooked rice. If you are really lucky, someone will make you homemade cornbread to go with it.