New Year's Day always calls for black-eyed peas. It's our way to wish for good luck throughout the upcoming year and also happens to be a good excuse to use vegetables that are looking a bit sad. This time, however, all the vegetables in our refrigerator looked like they had gone through a terrible vegetable massacre. This is, no doubt, due to us succumbing to a week and a half of eating pretty much nothing but junk food. Anyway, onto the recipe.
Black Eyed Peas -roughly a 1/2 lb
3 carrots, thinly sliced into rounds
3 red potatoes, cut into small cubes
1 leek, white and light green parts, thinly sliced into rounds
1 large onion, medium chop
2 quarts chicken or vegetable stock
6 bay leaves
2 teaspoons dried thyme
2 teaspoons sea salt
2 teaspoons freshly ground pepper
1. Throw everything into a crock pot and stir. Make sure that the peas are covered with stock.
2. Cook on high for 6 hours or until peas are soft but mixture isn't mushy.
3. Serve. It's that easy.
David says that the ingredients for this recipe should say nothing more than "pure yumminess". I thought that was a bit hard to interpret.