Moonbeams and Magickal Dreams: EAT THIS IS FOR LUCK IN 2026 ...

2 lb. dried black-eyed peas
4 smoked ham hocks
1 bunch celery
2 large onions
6 large clove garlic
1 medium carrot
Tony Chachere's creole seasoning
1/2 bottle beer (Shiner Bock; optional)

Step 1. Ham Stock:

In a 6-quart pot cover the ham hocks with water.
Cut 1 onion into quarters and mince 2 cloves garlic and add to pot. Cut off bottom and leaves of celery bunch and add those to pot, setting aside the celery stalks for later. Add half bottle of Shiner at this point if you want. Drink the other half so it doesn't spoil. (Note: Err on the side of more beer in you than in the pot, else the beer overwhelms the recipe).

Cover, bring to boil, reduce heat to low and simmer for 6 hours or until the ham hocks are falling apart easily.

Remove from heat. Add 2 quarts ice water and let cool for 10-15 minutes.

Strain stock in a colander. Return broth to pot.

Let broth stand for 30 minutes and use a fat strainer to remove from the broth. (Note: This is not a low-fat recipe, this is just to prevent the end result from being too greasy).

Remove usable meat from ham hocks, usually about 1-2 cups of ham, and add to broth. Discard the rest of the bones, fat, and vegetables.

Step 2. Black Eyed Peas:

Return pot to stove and put on medium heat.

Add 1/4 cup Creole seasoning to pot.

Rinse black eye peas and add to pot

Clean and finely chop carrot, 1 onion and half of the celery stalks.

Sauté onion and celery until the onions lightly brown. Add to pot.

Mince remaining garlic, sauté gently and add to pot.

Add carrot to pot.

Cover, bring to boil, reduce heat to low and simmer for 4 hours, stirring occasionally. Add water as necessary.

Periodically while simmering skim the "foam" from the top (this helps reduce the sugars that will cause gas later).

Step 3. Eat and Enjoy:

Here are some good additions:

1) Salt, pepper, Tabasco and Creole seasoning, to taste.

2) Abdoulie sausage - grill and cut up just prior to adding to bowl and serve right away.

3) Tater tots - surprisingly good as a topping.

4) Saltine or oyster crackers.

Serves 8-12. Recipe may be halved.