This is easy to make the day before and just reheat. I think soups often taste better the second day. Enjoy this with your family as you read out your goals and "resolutions" for the coming year and look back over your goals and accomplishments for the past year. Or you could just enjoy it while you watch a bowl game!
Black Eyed Pea Stew
This stew is similar to Hoppin John, a southern dish of black eyed peas and rice typically served on New Years day. The recipe calls for collard greens, but you could just as easily use mustard greens or kale. Serve with a pan of corn bread and some hot sauce for the soup.
2 cups dried black eyed peas
1 T vegetable oil
1 medium yellow onion finely chopped
1 cup diced ham
4 cups chicken broth
1 t salt
1/2 t crushed red pepper
1/2 t freshly ground black pepper
2 bay leaves
1 T cider vinegar
1(28 oz) can diced tomatoes and their juice
1 (10 oz) bag pre washed chopped collards
Drain and rinse the peas, set aside.
Heat oil in a large soup pot over medium heat. Add onion to pan, cook 3 minutes or until tender. Add the ham and cook for 4 minutes or until lightly browned.
Stir in broth, bring to a simmer scraping the pan to loosen browned bits. Stir in the peas, salt, peppers, and bay leaves. Cover and simmer for 45 minutes or until peas begin to soften. Uncover and cook 15 more minutes until the liquid begins to thicken.
Stir in the vinegar, tomatoes, and collard greens and simmer for 20 more minutes stirring occasionally. Discard the bay leaves.
Corny Corn Bread
1 c self rising cornmeal
3/4 c self rising flour
1/2 c vegetable oil plus 1/4 cup for skillet
8 oz can creamed corn
2 eggs
1 c sour cream
1 c shredded sharp cheddar cheese
1/2 t cayenne pepper
1/2 t salt
1/4 t sugar
Preheat oven to 375 degrees. Grease the cast iron skillet with 1/4 cup of oil and set in the oven. Mix all ingredients together. Pour into a heated cast iron skillet. Bake until golden brown, approximately 30 minutes.
Serves 8
