For those of you Southerners who are looking for a little bit of wealth all year long, try out this great dish on New Year's Eve.

2 cups black-eyed peas
1 smoked ham hock
2 onions, coarsely chopped
2 carrots, coarsely chopped
1 celery stalk, with leaves
1 clove garlic, crushed
1 bay leaf
1/2 teaspoon crushed rosemary
2 hot peppers, seeded and chopped
1/2 pound smoked sausage, sliced

Wash the peas of any grit, then place in a medium bowl covered with several inches of water and allow to soak overnight. Drain the peas, reserving the liquid. Pour this liquid into a stockpot and add ham hock, onion, carrot, celery, garlic, bay leaf, rosemary and peppers. Bring liquid to a boil, reduce heat and simmer for 45 minutes. Strain out and discard vegetables, then skim off fat.

Return the broth and the ham hock to the heat and add the soaked peas. Simmer until the peas are tender, about 2 hours. Purée the peas in a food processor fitted with a steel blade, then return the purée to the soup. Add the smoked sausage and heat thoroughly. Makes 6-8 servings.
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Source: Houston Chronicle - Dec. 4, 2001