If you've ever spent New Year's in the South, then you know about the tradition of eating black eyed peas and collard greens on New Year's Day. Eating this traditional meal is supposed to guarantee you plenty of green money in your wallet and coins in your pockets.
This is a fabulous crockpot recipe that includes all the necessary New Year's ingredients (and then some!) to make sure your upcoming year is fat and happy.
Southern New Year's Stew
1 1/2 cups black eyed peas, dried
4 cups water
2 cups cooked cubed ham
1 15 oz can white hominy, rinsed and drained
1 10 oz package frozen oka, cut
1 cup chopped onion
2 TBS minced garlic
2 tsp Cajun seasoning
1/4 tsp black pepper
4 1/2 cups water
4 cups chopped collard greens (or spinach if you don't "do" collards)
1 14.5 oz can stewed tomatoes, undrained
- You can either soak your black-eyed peas overnight, or use the quick soak method. To quick soak, rinse the peas and drain. Combine peas in 4 cups of water in a large saucepan. Bring to a rolling boil, and then reduce heat down to a simmer. Let the peas simmer uncovered for 10 minutes. Drain and rinse peas again.
- In your crockpot, combine the peas, ham, hominy, okra, onion, garlic, Cajun seasoning, salt and pepper.
- Add 4 1/2 cups water to the crockpot.
- Cover and cook on the low setting for 8 to 10 hours. (Or cook on high for 4 to 5 hours)
- If you're using the low setting, after 8 to 10 hours, turn the crockpot to high. Stir in your collards and the undrained tomatoes. Cover and cook for 15 minutes.
- Serve hot with cornbread!