Recipe(tried): Texas Black-Eyed Peas

New Year's Day Black-Eyed Peas

2 cups dry black-eyed peas
6 cups water
cooked ham (around 1/4 - 1/2 pound) or cooked ham bone with the last bits still on it. (Optional for flavoring) (NOTE: If the ham is very fatty, you may wish to cook it dry before adding to eliminate the amount of fat you'll have to skim off the beans.)

Salt and pepper to taste
1 pinch allspice
1/2 cup chopped sweet onion (optional)

1. If you've got time, soak the black-eyed peas in water that completely covers them over night. Remove and throw out any peas or pea parts that float on the top of the water.

If you're in a hurry, cover the peas with water (6 cups water for every 2 cups peas) and bring to a boil on the stove top for 2 minutes; remove from heat, cover and let stand for 1 hour before continuing.

2. Drain water. NOTE: You do lose some small nutritional vitamins when you drain the peas. You can use the original soaking water, however, the peas will be a little starchier and stickier.

3. In a slow-cooker or large, heavy pot with lid, put 2 cups peas with 6 cups cold water and all of the rest of the ingredients. Go sparingly on the salt and pepper until you get a chance to taste later.

4. In a slow-cooker, set on high and bring to boil, then reduce to low. Cooking time is dependent on cooker, size and your desired texture but estimate 2-4 hours. (You can start it right before the first football game. ;-)

On the stovetop, bring the water to a bowl and then reduce to medium and simmer for estimated 1 - 2 hours or to taste.

If a skim forms on the top of the pot, simply remove with a spoon.

Really at this point you're cooking to taste. Die-hard southerners like their peas "mushy"; more health conscious Texans like them to still hold their shape.

I've never had black-eyed peas with tomatoes south of the Mason-Dixon line, although slices of fresh, cold, firm tomato are the usual accompaniment. If you've never had black-eyed peas before, just stop by a Black-Eyed Pea restaurant and order a side. Heck, if you really don't want to cook 'em, order enough for the family!

For good-luck throughout the New Year, black-eyed peas are traditionally eaten on New Year's Day. It should be 1 pea for each day of the year, but that's a lot of peas! Somewhere in my life, my family started eating them with rice and sweet cornbread on New Year's Day. I think the rice came from the Chinese tradition of rice for good-luck. Anyway, it made a very easy meal while watching the football games.

Good-luck! And honey, train your husband right from the start -- if he doesn't like your cooking, he can either fix his own meals or let you make your specialty - reservations!