Happy New Year! 2014 is here and we are ushering in the new year with a heaping bowl of black eyed-peas.
After the ball dropped in Times Square, I filled my slow cooker with a pound of soaked black eye peas, a ham hock, 4 cups of stock, 6 cups of water, a bay leaf & 2 dried chili peppers. Eight hours (after cooking on the "low" setting) later I had delicious ham & perfectly cooked peas.
As my husband picked the ham from the hock, I sautéed 2 shallots, and 2 garlic cloves in olive oil. Then I added in grilled corn, crushed tomatoes & diced roasted poblanos - all from the freezer. Once everything was warmed through, I added the peas & ham. Season to taste & serve with your fav hot sauce.
Now it's keeping warm on the stove while waiting for my mother-in-law's corn bread. What a yummy way to celebrate the new year.