Hoppin' John

New Years Eve:  Soak dried black-eyed peas overnight, or use 4 15oz cans.  The next day:

2 T olive oil
2 C diced ham, or 1C bacon bits
1 tsp dried thyme
1.5 tsp blackened seasoning
1 lb black eyed peas or red cow peas if available, soaked overnight, and drained
1 bay leaf
6 C chicken bouillon

In an 8qt soup pot, saute the ham/bacon in the olive oil.  Add the spices, and continue to stir for a minute or so, then add the peas and bouillon.  Bring to a boil.  Simmer for 30-40 minutes, stirring occasionally.  Around the 30 minute mark, you may optionally pull out about half the beans/ham if the beans are tender enough, and leave the rest to cook down and provide a thick broth.  You may mash them against the side of the pot to hasten the process if desired.  Add the greens and wilt them before returning the reserved beans/ham mixture to the main pot.  It's done when all are hot enough.

Traditionally served over rice and a side of collard or other greens.  The peas stand for coins, and the greens for dollars, thus bringing in a lucky and prosperous new year.

Optional:

1 bunch mustard greens, chopped
1 bunch collard greans, chopped
(about 5 quarts total, but they’re fluffy!)

At the 25 minute mark, add the greens to the stew and wilt them there for 10 minutes or until tender.  Serve over miracle noodles, rice, or just eat.  Happy New Year!

(recipe redacted from many others, omitting onion, garlic, bell pepper, and leaning toward the Cajun ones instead for seasoning) -klmj