Good Luck Black-Eyed “Peas”

Good Luck Black-Eyed “Peas”

Rinse the peas, put them in a large container, cover with plenty of water,
and soak them in the refrigerator overnight.
Heat the bacon in a large pot over medium-low heat. When the bacon
is slightly brown, add onion, celery, and garlic. Increase heat to medium
high and sauté for two minutes. Add the bay leaf.
Drain the peas and add them to the pot. Add water to a level about 2
inches above the peas. Bring to a boil, reduce heat to simmer, and cook for
1 to 1H hours, or until the peas are tender. Stir often, as the peas may stick.
Remove and discard bay leaf. Take out about a third of the peas, put into
the blender, and puree. Pour back into the remaining peas (this will thicken
the mixture). Add salt and pepper to taste. Mince the parsley and green
onion and sprinkle on top just before serving.

1 pound black-eyed peas
4 ounces bacon, diced
1/2 medium onion, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, peeled and chopped
1 bay leaf
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons minced fresh parsley
1 green onion