I hope you all have a wonderful time ringing in the new year in a couple of days. I plan to spend the evening writing. I’ll also be putting a mess of black-eyed peas, pinto beans, and ham in the Crock Pot to cook all night.
Black-eyed peas are a New Year’s Day tradition in my family. My husband doesn’t like black-eyed peas very much, but he loves pinto beans. So, I mix them and cook them together. He says the beans make the dish taste better.
You can buy black-eyed peas in cans that are ready to warm up. Conversely, you can also buy dry black-eyed peas. The dry ones require more work, but I prefer them. I’m going to use dry black-eyed peas and dry pinto beans for my New Year’s Day delicacy.
I shared this recipe last year, but I thought it would be a good idea to post it a little earlier this year so there’s time for a trip to the store. This, like most of my recipes, can be customized.
Margarite’s Black-eyed Peas, Pinto Beans, and Ham Recipe
1/2 Pound Dry Black-eyed Peas 1/2 Pound Dry Pinto Beans 1 Ham Steak, Cut Up Into Bite-sized Chunks or 1 Pound of Cubed Ham 1 Tablespoon Weber Roasted Garlic and Herb Seasoning (Or To Taste) 1 Teaspoon Black Pepper (Or To Taste) Salt To Taste Water
Sort black-eyed peas and pinto beans, removing any rocks/debris and weird looking legumes. Don’t worry, legumes are natural products. Finding an occasional rock is normal. That’s why you sort them.
Rinse your sorted legumes thoroughly in cold water and put them in a glass or plastic container. Add enough water to cover them plus around three inches. Let them soak for eight hours.
Drain black-eyed peas and beans. Put them in the slow cooker, add ham chunks, Roasted Garlic and Herb Seasoning, black pepper, and cover with water plus two inches. Cook on high for five to six hours. Add salt to taste after cooking.
I serve these tasty legumes with a side of buttered new potatoes, which I usually bake.
Whatever you like to eat on New Year’s Day, I hope you have a safe and happy one! May 2021 be much better than 2020!
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