Family tradition I find to be a fun thing to share with new people in your life. Though when it came to my mother’s “Blacked Eyed Pea Choke Down” (as I like to call it) on New Year’s, I have to say, it’s a tradition that I dreaded. My mother would take them straight from can to plate. And they were strong, lacking love, and smelly! Funny thing is…my mother hated them too, but it was a tradition she grew up with. First time I saw them, my mother was spooning them in her mouth with this disgusted look on her face. Naturally, I was going to think they were gross. But my mom was my Queen and the smartest woman I knew. She couldn’t be wrong! They are “supposed” to bring luck, but in all my years of the “Choke Down” I have yet to see any luck come my way; though my life is blessed. Could I really give all the credit to something I could barely stomach?
When I was in my late teens, I finally experienced the real deal. Friends of mine had cooked up a pot of black eyed peas for New Year’s and they were so good I had seconds! That experience opened up my eyes to the joys of flavor. I really have to give credit to the little black eyed peas, and my friends of course, for turning me on to a new world and lifestyle.
Over the years as my taste buds enjoyed new and exotic foods, my passion for cooking and recreating what I tasted grew, and my palate expanded…I found that almost everything can taste good. Almost.
So please…never be afraid to eat something because someone else thinks it does not taste good. Go out and taste life! Experience different traditions! My best experiences have been around and about food and traditions. It is simple and real. Food is a naked canvas just waiting for your color! Don’t be afraid! And enjoy this great recipe for black eyed peas!
Slap Yo’ Mamma Black Eyed Peas
6 slices of hardwood smoked bacon
1 pound dried black eyed peas
1 yellow onion, finely chopped
1 rib of celery, finely chopped
3 cloves of garlic, minced
1 quart broth (beef, chicken, or veggie)
1 quart of water
1 large can of whole roma tomatoes, broken up with hands, drain and reserve the liquid
½ pound fresh green beans cut in half
1 tablespoon red pepper flakes
Place peas in a large pot and cover them with cold water. There needs to be enough water so they are covered by at least a finger length of water. (Yes, use your fingers!) Soak them over night. When ready to get things crackin’, drain the peas and rinse well with cold water. Set aside.
Slice bacon in half inch slices and cook in a large (5 quart) pot. Add onion, celery, and garlic. Do this over medium heat so as not to scorch the garlic. Cook about 8 to 10 minutes.Drain all but 2 tablespoons of oil from the mix. Put back on heat and add “hand-chopped” tomatoes. Stir and cook for about 3 minutes.
Add peas, broth, water, reserved tomato liquid and red pepper flakes. Bring to a boil, then reduce the heat to low. Add a few shakes of salt and cracked pepper. Cover the pot and simmer for 25 minutes. Add the green beans and simmer all together for another 50 minutes. Taste the peas and add more salt and pepper to taste.