• Cooking Time: 175
• Servings: 8
• Preparation Time: 30
• Amount Measure Ingredient -- Preparation Method
• -------- ------------ --------------------------------
• 16 Ozs Black-eyed Peas -- soaked overnight, drained,peas picked over for stones/debris
• 8 C Water -- enough to fill the pot 75% full with the peas in it - use a 5-quart Dutch oven
• 2 Cubes Chicken Bouillon Cubes
• 1 Tsp Dry Mustard
• 2 Head Garlic -- peeled (yes, HEAD, not cloves)
• 2 Tsps Ground Ginger
• 3 Dash Lemon Pepper (contains Salt) -- qty is the chef's discretion
• 3 Dash Lemon & Herb Seasoning (salt-free) -- qty is the chef's discretion
• 1 Lg Onion, White -- chopped
• 1/2 Tsp Tarragon, Dried -- perhaps 1 Tsp
• 2 C Baby Carrot -- split in half
• 12 Ozs Turkey Stick (Summer Sausage) -- Remove casing, slice into bite size chunks
• 1 Pt Giorgio (brand) Chipotle Mushrooms -- includes chipotle peppers, mushrooms, carrots and onions in a spicy marinade - Chef David omits the chipotles and the marinade
• 10 Ozs Tomatoes With Green Chilies -- Ro-Tel brand, milder

1. Peas are soaked overnight; drained and picked over for stones/debris before cooking
2. Cook the peas (with the two chicken bouillon cubes) on simmer for about two hours.
3. Add everything (seasonings and carrots) except meat, mushrooms, and diced tomatoes and cook for another 20 to 30 minutes.
4. Add the rest (cubed Turkey Stick, chipotle mushrooms and Ro-Tel tomatoes) and simmer for another 15 to 20 minutes or until stoup is cooked to your taste.

This is a recipe my good friend David created for us to ensure we had available our Good Luck Black-eyed peas on New Year's day. We've been eating this every end of year and on New Year's day since at least 2006. It's a tradition in our lives. Submitted by: "Karen Fraser"