History tells us that black-eyed peas have been considered good luck in many cultures, and hog meat is believed to be lucky because it represents prosperity.
So, here we go, enjoy:
Roasted Pork and Black Eye Peas
Roasted Pork
(for best results, roast a small pork roast in the oven first, roast it until the meat starts to fall apart)
32oz. of chicken broth (more if you want more of a broth)
1 medium onion diced
1 cup of whole baby carrots
1 cup celery diced
1 small package of dry Black Eye Peas (if you soak the beans overnight, the process will be easier)
Pinch of salt, white pepper, black pepper, chili powder, rosemary, thyme, oregano
A soup pot or even a slow cooker is all you need now.
If you are using slow cooker toss it all in close the lid
and allow 6 hours on low and that's it.
If you are using the soup pot start with the chicken broth.
Bring to a boil and add all the vegetables.
When it starts it's second boil reduce the heat
and add the beans.
Reduce the heat to a nice slow simmer.
Continue to simmer until the vegetable are tender.
Now add the pork and seasonings.
As the mixture begins to thicken,
taste and re season if needed.
Allow another 10 minutes to simmer.
Turn off the heat and serve with cornbread.
ROSEMARY CORNBREAD
3oz. frozen or canned corn
1 tablespoon fresh rosemary leaves (without the stems)
1 cup heavy whipping cream
1 package corn muffin mix
1/4 cup finely diced red pepper
2 eggs
1 tablespoon minced shallots or green onions
Spray a 13 X 9 or 11 X 9 cake pan or better yet,
a baking dish with a non stick oil
and coat with granulated sugar.
In a mixing bowl combine everything,
mix thoroughly.
Pour mixture into your pan or dish
and bake in a preheated oven
at 300 degrees for 30 minutes.
Then bake at 325 degrees an additional 20 minutes .
The cornbread will be a golden brown
and firm to the touch in the center.
