All you really need for a New Year’s day feast is black-eyed peas and cornbread. The southern tradition is that eating black-eyed peas on New Year’s day is essential to your prosperity. If you want to expand your menu, a baked ham and candied sweet potatoes go well, but they won’t add to your bank account.
Clean peas by pouring them on a plate or a cabinet and picking out all rocks and ugly peas. Rinse peas and put in large pot. Cover with water to about 2 inches over the peas. Add salt, pepper, and garlic salt. Put a lid on the pan but leave it slightly ajar so that the steam can escape, otherwise peas will be bubbling all over your stove. Cook on high for about 1-1/2 hours. Stir gently all the way to the bottom about every fifteen minutes to keep the peas from sticking. Refill the water to keep it barely over the peas. Don’t add too much water or the peas will taste watery. After the first 1/2 hour of cooking, add the onion and ham hock. Reduce heat and simmer until done. The peas are done when they are soft. Let your mouth be the final judge. Towards the end of cooking, let the water cook down so that the soup is very thick. If you want it even thicker, remove 1/2 cup of peas, mash them up and return them to the pot.
© 1997, 1998, 1999, 2003 Portia Isaacson Bass and Veta Leigh. All rights reserved.