As sent to my daughters, in hopes that I'll get some. ;-)

This is traditionally served at Midnight on New Year's Eve, especially in
the South. Drop a dime in the pot when cooking. Whoever gets the dime is
guaranteed good luck throughout the year!

Let me know which one, if any, you use as a base and the results.

Traditional Black Eyed Peas

1 pound dried black-eyed peas
6 cups water
1/4 pound salt pork, cut into thick slices
1 to 10 cloves garlic, minced
1 tsp salt
1/4 tsp pepper
1 tsp dried oregano

In a slow cooker, combine black-eyed peas with water; soak overnight
Cook soaked beans in water on High for 2 to 2 ½ hours or until
tender, but not mushy. Stir occasionally to prevent sticking.
Turn to Low; stir in salt pork, garlic, salt, pepper and oregano

Cover & cook on low 8 to 10 hours. Stir occasionally to prevent sticking.

Drain & serve. Save broth for another day or reduce some to serve with
peas.

Can also add:

½ lb Mushrooms, thickly sliced
1 tsp Cumin seeds
1-1/2 med Onions, chopped
4 med Tomatoes, peeled & chopped
2 tsp Coriander
2 tsp Cumin
½ tsp Turmeric
1/4 tsp Cayenne
3 Tbs Cilantro, chopped

****************************

Hoppin' John's Black eye peas

Ingredients:
2 cups dried black eyed peas
6 cups water
3/4 cup onion -- chopped
1/4 cup celery -- chopped
2 pounds ham hocks [I like pigs' feet - patitas]
1 cup brown rice -- uncooked
1/4 teaspoon pepper

Directions:

Soak peas in the 6 cups of water overnight. Transfer soaked peas and
soaking liquid to a large pot and add onions, celery, and ham hocks. Cover
and cook over medium heat until peas are tender but still whole, about 45
minutes. Stir occasionally to prevent sticking. Add rice and pepper, cover,
and simmer for about 1 hour, or until rice is tender. Stir occasionally to
prevent sticking. Remove meat from ham hocks and discard bones and fat
[Huh?]. Mix meat into peas and rice. Serve hot.

**************************************
Gabriela's Spicy Black eye peas

Ingredients:
1 pound dried black-eyed peas
2 quarts water
3 cups water
1 medium onion -- finely chopped
3 cloves garlic -- minced
1 (7 oz) can diced green chiles [I like Ortega brand]
2 teaspoons ground cumin
1/4 teaspoon pepper
1/4 teaspoon baking soda
1 dried or canned chipotle chile
½ cup short-grain brown rice
3 large tomatoes -- peeled & chopped
salt to taste

Directions:

Rinse and sort through peas. In a deep 3 ½ to 4 quart pan, bring 2 quarts
of the water to a boil over high heat. Add peas. Let water return to a
boil; then boil, uncovered, for 2 minutes. Remove pan from heat, cover, and
let stand for 1 hour. Drain and rise peas, discarding cooking water [Bah!
Why? Nick].

In a 3 ½ quart or larger slow cooker, combine onion, garlic, green chiles,
cumin, pepper, baking soda, and chipotle chile. Stir in peas; pour in
remaining 3 cups water. Cover and cook at low setting until peas are tender
and to bite (9 to 10 hours). Stir occasionally to prevent sticking.

Remove and discard chipotle chile [Nah! Just chop it up. Nick]; stir in
rice and tomatoes. Increase cooker setting to high; cover and cook until
rice is tender to bite (45 to 55 more minutes). Stir occasionally to
prevent sticking. Season to taste with salt. Serve in wide shallow bowls.

Happy New Year ! ! ! !

--
Nick. Support severely wounded and disabled Veterans and their families!
I support them at https://www.woundedwarriorproject.org/
Thank a Veteran and Support Our Troops.
You are not forgotten. Thanks ! ! ~Semper Fi~