This day, I cooked the black-eyed peas--for a change.
Usually, my great-aunt cooks them, but she's trying to catch a cold and didn't want to be coughing all over the food. So I took her directions and did it myself.
Instead of soaking them, she had me bring them to a boil and let them bubble for two minutes. Then she told me to turn them off and let them sit for an hour. After that, I was told to turn them on very low, add specified ingredients and seasoning (in this case,
--leftover canned Christmas ham from the freezer,
--a couple of stalks of celery,
--a medium white onion,
--a half of a large bell pepper,
--a clove of garlic,
--a pinch of salt
--1/2 tsp of black pepper
--and 1/2 tsp of Parsley Patch seasoning
and let them cook until done, while, of course, checking on it).
Of course, one can tweak the recipe to one's own food and seasoning choices.
I must say that it's quite good, and my aunt says that it's better than hers (though she may be prejudiced).
As an alternative, check out the 'Black Family Reunion Cookbook' (published by The National Council of Negro Women, Inc., who should know what they're doing) for an excellent black-eyed pea recipe, among other things.
Happy New Year to All!
(Originally posted in comments at Booker Rising)
UPDATE: December 31, 2005 9:09 PM PST: Happy New Year to my East Coast countrymen and all of those in between them and the international dateline!