Fiscal Cliff Blackeyed Peas

Happy New Year and may 2013 be the best year you we have yet!  To start off this rather superstitious year (but it's probably a lucky one in China, if that's possible), it is mandatory to follow in my Mama's tradition of always making a batch of black-eyed peas.  I wasn't crazy about them but she said it would bring good luck so I ate my required share and doubted the luck of a bland, little pea.

Well, lawzee!  We can make these pea-pickin lentils into something so good you might want to eat them every opportunity you can.  So simple and you will most likely have all these ingredients in your pantry.  If you are a vegetarian, you know what to leave out.  If you are lucky enough to have a Bay Tree like my BFF, Debby, in NC, go pick some leaves.  Some of us would love to have a Bay Tree...just sayin'.

So, here's to 2013--if Congress has anything to do with the upcoming months, we'll be dangling over that cliff again (and again) and blackeyed peas might be all we can afford down the road.

Fiscal Cliff Blackeyed Peas

2 c frozen blackeyed peas
2 strips bacon, diced in 1" pieces or one meaty ham hock or diced ham
1/2 medium onion diced
1 carrot grated
2 cloves garlic chopped
2 bay leaves
2-3 c chicken or vegetable broth
2 TBSP olive oil
salt and pepper to taste
Pecorino Romano or fresh Parmesan cheese for grating

Ciabatta, baguette, or any crusty bread. 

In a large skillet or saucepan, heat olive oil over medium heat, add all ingredients except peas and broth.  Stir often until bacon is browned.  Add peas and broth, cover and cook for 15-20 miutes.  Remove lid and continue to cook over low heat while you prepare bread pieces.

Slice bread into 1" slices for baguette or cut ciabatta into 4 equal squares.  Ligtly drizzle olive oil over tops and place under broiler until starting to brown.  Remove from oven and place on individual serving plates or on tray.  Top bread with peas and grated cheese. 

This is better than any ole pot-o-peas you've eaten before.  These are addictive little snacks.  You'll be pleasantly surprised at how good this Old South treat is and Mama don't lie.

Bon appeatit