Eating black-eyed peas on New Year's Day is thought to bring prosperity in the new year. Everyone has their own variation of what they like and here is ours:
- 1 pound dry black-eyed peas
- 2 tablespoons butter
- 1 large yellow onion
- 1-1.5 pounds of boneless pork shoulder
- 6-8 cups vegetable broth
- 2 cups chopped collard greens
- salt and pepper to taste
Sautee chopped onion over medium-high heat using 2 tablespoons of butter for 3 minutes.
Brown pork with onions then add to the crock-pot.
Be sure to rinse the black-eyed peas and then add to crock-pot.
There is no need to pre-soak them in this method because they need to cook slowly with the pork.
Add 6-8 cups of vegetable broth to the mixture and cook on low for about 6 hours, until peas are soft and not mushy, and the pork tender.
In the last 30 minutes of the cook is when we add the fresh chopped collard greens.
Salt and pepper to taste.