Black Eyed New Year

Black Eyed Peas 

For the new year and your Wabi Nabe

via Micah Hargrove
Baton Rouge, Louisiana

2 cups black eyed peas

1.5 cups sweet onion, chopped

1/2 of a large green bell pepper, chopped

2 sliced hickory smoked bacon (substitute a hambone)

1 clove garlic

1 bay leaf

Salt, to taste

Black pepper, to taste

Cayenne pepper, to taste

2-3 links browned andouille sausage, cut thin and on a bias

PREPARATION:

Rinse peas; soak in Wabi Nabe for at least 2 hours. Drain. Add onions, bell pepper, garlic, bacon, and bay leaf. Pour enough water in the Wabi Nabe so water is 2 to 3 inches above the beans. Cook on a low burner for 3 hours or until peas are done.

Smash 1/3 of the beans to thicken, remove bay leaf, add smoked sausage, and cook for additional 30-60 minutes. Season to taste with salt, pepper, and cayenne.

NOTES:

Serve hot, over rice. 

The texture of this meal comes from the peas and sausage, whereas the onion and bell pepper will be very soft- and mostly contributing to the flavor the dish. Therefore, it is imperative not to overcook your peas.