I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Slow Cooker Southern Black-Eyed Peas

Slow Cooker Black-Eyed Peas

I feel very strongly about the importance of eating black-eyed peas on New Years day to ensure luck for the coming year (and greens for prosperity). But New Years Day is also not always a day I want to be slaving over the stove. Peas and greens are generally pretty hands off foods, but this has got to be the simplest recipe around for getting your dose of good luck with a nice punch of flavor. I only use the slow cooker, so no extra pots are necessary. Pre-chopped, frozen vegetables and canned tomatoes make this an even simpler prep, but the spices and cured pork add deep, rich flavor.

Start this in the morning to have for dinner, or cook it overnight for a nice lunch. Scoop it as is into generous bowls, or serve it over rice or grits. Some Cast Iron Collards served on the top would make a one bowl meal full of good things for the New Year.

Slow Cooker Southern Black-Eyed Peas
Serves 6
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Ingredients
  1. ¼ cup (½ stick) butter
  2. 10 ounces frozen vegetable seasoning mix (onion, green peppers, celery)
  3. 1 piece of cured pork (about 5 ounces) – country ham shank, ham hock, smoked ham, salt pork
  4. 1 pound dried black-eyed peas
  5. 4 cups chicken broth
  6. 1 (15 ounce) can crushed tomatoes
  7. 1 teaspoon sweet paprika
  8. ½ teaspoon smoked paprika
  9. ½ teaspoon celery salt
  10. ½ teaspoon black pepper
  11. 1 jalapeno pepper
  12. 4 cloves garlic, peeled
Instructions
  1. Cut the butter into pieces and place it in the slow cooker set to high until it begins to melt. Add the vegetables and pork, cover and cook for 30 minutes until the vegetables are soft and the butter is melted. Add the peas, broth, 2 cups water and tomatoes and stir well. Stir in the paprikas, celery salt and pepper. Drop the whole pepper and the garlic cloves into the pot and cover.
  2. Cook the peas on high for 5 hours or low for 8 hours until the peas are tender. Discard the pork and the jalapeno and serve. If using ham hock or smoked ham, you can shred the meat and stir it into the peas.
The Runaway Spoon http://therunawayspoon.com/blog/

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