Black Eyed Peas and Corn Bread For Luck and Prosperity in the New Year

Black Eyed Peas and Corn Bread photo courtasey of Rebecca Gerendasy at www.cookingupastory.com

Black Eyed Peas and Corn Bread photo courtesy of Rebecca Gerendasy at http://www.cookingupastory.com

Black Eyed Peas

1 lb. Seasoning Meat (Ham Shanks, Ham Hocks, Bacon, Smoked Turkey Necks etc…..)
2 ea. Onions, Sliced
1/4 cup Garlic Cloves, Smashed and Peeled
1/2 ea. bunch Fresh Thyme, Chopped Fine
3 Tablespoons Seasoning Salt of Choice (Store Bought or Homemade, Recipe Follows)
2 or 3 Bay Leaves
1 or 2 Teaspoons Black Pepper
1/4 to 1/2 Teaspoon Cayenne (Optional)
1/2 Teaspoon Baking Soda (Optional) Note: Baking Soda will Help the Beans Soften Better. Especially if you have Hard Water.
6 Cups Water

Place all Ingredients in large Pot and Bring to Boil. Cook at a High Simmer to Form a Rich Stock. Cooking time will Be about 45 min to and Hour.

1 Pound Dried Black Eyed Peas (Soaking Black Eyed Peas in water prior to cooking will Shorten the Cooking Time But is Optional and Not Necessary)
1 Cup. Celery, Large Dice (more or less)
1 Cup. Carrot, Cut in to Coins (more or less)

Add Ingredients to Stock in Pot and Return to a Boil. Cook till Beans are almost done. This Should take about 1 to 1 1/2 Hours. Check for Seasoning and add More As Needed.

2 Cup. Canned Diced Tomatoes (this is about the amount in a standard can of tomatoes)

Add to pot and Continue Cooking til Beans are Very Tender and The Cooking Liquid Has Formed Rich Sauce Or Gravy.


Old Fashioned Southern Corn Bread

1 or 2 Teaspoons Lard or Oil (Butter is Likely to Burn To Quickly for this Recipe)
1 3/4 Cup. Fine Stone Ground Corn Meal
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Salt
1 Teaspoon Sugar (Optional), Most Southern Corn Breads Don’t Contain Sugar.
1 1/2 Cup. Buttermilk
1 ea. Egg

Put Lard into 9 inch cast iron skillet. Place in oven and Preheat to 500 Degrees.

Combine dry Ingredients in Bowl.

Add wet ingredients to dry and mix well.

When oven is hot. Remove skillet and swish hot grease around in pan to cover all interior surfaces. Pour batter in to skillet and return to oven for about 15 minutes or till golden brown and crusty.

Remove from oven and allow a couple minutes before cutting and serving.

All purpose seasoning

1 Cup. Kosher Salt
1 Cup. Granulated Onion Powder
1/2 Cup. Granulated Garlic Powder
1/2 Cup. Black Pepper
1/4 Cup. Paprika
1/4 Cup. Marjoram
1/4 Cup. Thyme
2 Tablespoons Cumin
2 Tablespoon Sage
1 Tablespoon Ginger
1 Tablespoon Celery seed
2 Teaspoon Ground Rosemary (use a Coffee Grinder to grind up the dried Rosemary)

Place all ingredients in food processor and process til mixture is combines well and smooth.

Store in a tightly sealed container till needed.

This mixture is great with soups, Stews and Roasts.

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About wileychef

Robert is a Kentucky native, raised on a farm in the middle of tobacco country. He first started cooking with his grandmother at a young age. This was the beginning of a life long passion for food and cooking. He later studied culinary arts at The National Center for Hospitality Studies at Sullivan University. Robert now lives and works as a chef in Portland OR.
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