Spicy Black-Eyed Peas

Black-eyed peas are a favorite food in the South and since our Super Bowl party is in honor of beautiful New Orleans, I am naturally serving black-eyed peas. This recipe is a version from Mrs. Wilkes' Boardinghouse Cookbook- the best Southern food you can get! Black-eyed peas are a traditional good luck dish in the south that are served on New Year's Day. I guess it makes sense to serve them on Super Bowl Sunday to bring luck that your favorite team will win!

Serves 8-12

1 -16 ounce bag dry black-eyed peas, picked over and washed
12 cups hot water
1 ham hock
1 chopped onion
2 tsp. salt
1 cup uncooked rice
1 pound sausage, browned
1 green pepper, chopped
1/4 tsp. Tabasco sauce
salt and pepper

1. Place the peas in a kettle with water, ham hock, onions and salt.

2. Cover and bring to a boil. Reduce heat and simmer for 2-1/2 hours or until tender.

3. Drain (but save the liquid) and discard ham hock.

4. Cook the rice in 2 cups of the saved liquid from the beans.

5. Brown the sausage in a pan and add the chopped green onions.

6. Saute until green pepper are soft.

7. Drain sausage/green pepper mixture on a paper towel.

8. Add the sausage/green pepper mixture to the beans.

9. Add the rice to the bean mixture.

10. Season with the Tabasco sauce, salt and pepper to taste.

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