Black-eyed peas have a characteristic black spot, or "eye," on their cream-colored skin and are among the most recognizable legumes. Soaking is not essential for black-eyed peas, but cooking time can be shortened if they get a quick soak in hot water (as opposed to a longer one in cold water, like other beans). You can prepare black eyed peas many different ways, but they are best when cooked with a pork product.

Before preparing the black-eyed peas, sort through them thoroughly for tiny pebbles or other debris. Soak, rinse, and drain dried black-eyed peas. Place black-eyed peas in a large soup pot over medium-high heat and cover with cold water; bring just to a boil. Remove from heat; cover and let stand 1 to 2 hours. Drain and rinse beans.

If using bacon meat, heat bacon in skillet over medium-high heat for 3 to 4 minutes until partially cooked; remove bacon from skillet and set aside. Drain most of the bacon fat and leave some in skillet to coat the bottom. Add onions and garlic and saute for a couple minutes until onions appear translucent. If you are using ham hocks, then use olive oil in the skillet to saute onions.

Stove Top Preparation:

Using the same large soup pot, over medium-high heat, add soaked black-eyed peas, partially cooked bacon or ham hock, onion, garlic, salt, pepper, and red pepper. Add chicken broth; bring just to a boil. Reduce heat to medium-low and cook for 1 ½ to 2 hours or until the peas are tender (do not boil as the beans will burst).

Remove bacon or ham hock and cut into bite-size pieces. Return meat to pot. Stir in rice and collard greens; cover, and cook 20 to 25 minutes or until rice is tender and liquid is absorbed.

Remove from heat, stir in vinegar and season to taste with salt and pepper.

Slow Cooker Preparation:

Preheat Slow Cooker.

To the slow cooker, add soaked black-eyed peas, partially cooked bacon or ham hock, onion, garlic, salt, pepper, and red pepper. Add chicken broth and stir everything together. Cover with lid and cook on low heat for 8 hours or high heat for 4 to 5 hours until the peas are tender.

Lift the lid and remove the bacon or ham hock and cut into bite-size pieces. Return meat to pot.

Stir in rice and collard greens; cover, and cook 20 to 25 minutes or until rice is tender and liquid is absorbed.

Remove from heat, stir in vinegar and season to taste with salt and pepper.

Happy New Year!

Makes 8 servings.