Black-eyed peas are a southern staple. They go with just about anything southern and are almost certain to be on every buffet in the south at some point. Most southerners always have them for New Year’s day meals, as they’re supposed to bring us luck for the New Year. Add ham, greens and some delicious corn bread and you’ve got yourself the ultimate Southern New Year’s Day meal! Ingredients: 1 lb. bag of dried black eyed peasVegetable oil1\/2 stick butterSmoked ham hock (or smoked turkey meat)7 cups chicken broth2 tbsp butter1 large onion, diced2 tbsp. minced garlic2 ribs sliced celery2- 3 sliced red bell peppers2 -3 sliced jalapeno peppers2 -3 sliced poblano peppers2-3 tbsp. Lip Smackin’ Good Da Bayou Blend seasoningBlack pepper to tasteRed pepper flakesDash Liquid SmokeInstructions:Rinse the dry peas in a colander and place into a large pot covered with water about 2” above the peas.Bring to a boil, turn off, cover and let soak overnight.The next day, drain peas, add back to pot along with chicken broth and turn on medium heat.Heat oil in a skillet, add ham hock and brown on all sides \u0026amp;amp; add to pot.Add to the skillet butter, onion, celery and peppers, cook until tender, then add minced garlic last so as not to burn the garlic and then add to the pot of peas.Add remaining ingredients, bring to a boil, reduce heat and simmer, covered, for about an hour.Adjust consistency of the peas by adding more broth if they become too dry. Peas should be creamy, not soupy. Using the back side of a large spoon, smash up about 20% of the peas, stir and serve with some hot cornbread.