Thursday, December 30, 2010

Mellody's Black-eyed Peas

Okay, not those Black Eyed Peas!! This is after all a food blog. But I started thinking about Mellody and her black-eyed peas and when I went online there were all these posts and pictures of THE Black Eyed Peas. This recipe is not mine, but Mellody's, and it's been our traditional New Year's recipe since finding it in the AJC many years ago. I always used to use hog jowels or pork neckbones until I discovered this. Smoked turkey wings provide the meat and flavor and are probably much better for you. It uses fresh garlic and garlic powder which she says is important to get the taste right. Where the original recipe calls for cooking this in a large pot, I use my crockpot. Serve with rice and greens and don't forget my cornbread recipe. Needless to say, it's not just for New Year's and you will find that without a doubt these are the best black-eyed peas you will ever have.

1 lb. dried black-eyed peas

4 c. low sodium chicken broth

2 c. water

2 smoked turkey wings

4 cloves garlic, diced

2 ribs celery, diced

2 carrots, diced

1 large onion, diced

1 jalapeno pepper, seeded and diced

2 T salt or seasoned salt

1 T black pepper

1 t garlic powder

2 bay leaves

Rinse and sort peas looking for any tiny stones or bad peas. Put peas in crockpot (not turned on) with 6-8 cups of water and let soak overnite or 6-8 hours. Drain water off and rinse peas.

In crockpot, combine peas, broth, water, wings, garlic, celery, carrots, onion, jalapeno, salt, pepper, garlic powder and bay leaves.

Cook on low for 6-8 hours.

Remove wings ,shred meat and return to pot.

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