Black Eyed Peas

South of the Mason Dixon line, black eyed peas have simmered on
stoves for decades and are served at the midnight hour on New
Year's Eve along with the chilled champagne, mixed drinks, and
the beer. Dried, frozen or canned, they have been traditionally
cooked with either ham hocks, ham chunks, or bacon and whatever

other ingredients the home cook adds to them. For the carb and
the cholesterol conscious, turkey bacon or turkey ham is used as
well as a light cooking oil.

Directions: Into a large bowl:Add the dried black eyed peas
and cover them with cold water soaking them overnight. In a skillet: Add a tablespoon of cooking oil and cook the ham until

it is halfway done. Saute the onion and the garlic. Season with
the salt and the pepper.Add the black eyed peas with the water

that they were soaked in and cover them with some more water.
Bring the ingredients to a boil for ten minutes. Turn the heat

down to medium-low. After the black eyed peas are almost

finished cooking add the pureed tomatoes and the whole jalapeno.

Adjust the seasonings.



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