Happy New Years Peas

A traditional southern New Year's dish is black eyed peas and ham hocks. An old saying goes, "Eat peas on New Year's day to have plenty of everything the rest of the year."

We modified this for our tastes; turkey sausage and chicken, and added to the sauteed onions some diced carrot, celery (leftover from Christmas.) To the reserved liquid, we added some chicken base for additional flavor. We also added a little pepper, pinch of garlic, and some parsley.

• 1 pound dried black-eyed peas
• 1 pound link sausage, or your favorite
• 1 small onion, chopped
• 3 tablespoons brown sugar (we used light)
  
• 1 tablespoon prepared mustard
• 1 teaspoon salt
• 1 cup prepared barbecue sauce

Rinse, prepare, soak, and cook peas in about 3 cups water, following directions on the package. Drain and reserve half of the cooking liquid. In a skillet over medium heat, brown sausage and onions; drain off excess fat.

Place peas in a 3-quart casserole; add sausage and onions. Stir in reserved liquid, brown sugar, mustard, salt, and barbecue sauce. Bake at 300° for 1 to 1 1/2 hours.