This year, I cooked my New Year’s black-eyed peas very simply. No ham, no onion, nor garlic. I sorted and rinsed the dried beans and cooked them in salted water for about 1 1/2 hours, until they were tender but not mushy. Pritchard Parker topped his with hot sauce; I added a pat of butter to mine. They were delicious!
One item on the menu that day was baked sweet potatoes. I love sweet potatoes and whenever I bake them I always make a couple of extras for other uses. [Read More]