AND ON TO THE NEW YEAR Don’t forget to get your black-eye peas ready for a New Year’s Day meal. BLACK-EYED PEA JAMBALAYA Makes 8 to 10 servings

• 2 tablespoons vegetable oil
• 1 pound smoked sausage, cut crosswise into 1/4-inch slices
• 1/2 pound cubed ham
• 1 cup chopped onions
• 1/2 cup chopped bell peppers
• 2 (15-ounce) can black-eyed peas with jalapenos
• 2 cups beef broth
• 4 to 5 cups cooked long-grain rice
• Salt and cayenne to taste

Heat the oil in a large, heavy pot over medium heat. Add the sausage, ham, onions, and bell peppers. Cook, stirring, for 5 minutes. Add the black-eyed peas, and the beef broth. Reduce the heat to medium-low and simmer, stirring occasionally, for 1 hour. Add the rice (4 to 5 cups depending on moistness desired) and stir gently to mix well. Season with salt and cayenne. Serve hot.

Tags: black eyed peas, holiday, jambalaya, new years, peas, rice, sausage