According to Black southern folklore black-eyed peas are served on new years day to garner good luck for the year. Along with good luck, black-eyed peas are loaded with potassium, calcium, magnesium, folate, and iron. I eat black-eyed peas all year!
Soak 1 pound of peas for at least 8 hours. Pour peas into a colander, pick out anything and everything that does not look right, that could be rocks, dark peas. If you think it doesn’t belong pick it out. Get out a heavy pot, add 6 pieces of thick sliced bacon, cut in half, fry the bacon until crispy. Add 1/2 cup chopped white onions, saute until the onion is slightly browned. Add 2 garlic cloves, chopped. Add the peas to the pot cover with water, add 1 1/2 teaspoons pork bouillon, 1 teaspoon black pepper, 1/4 teaspoon cayenne, 1 teaspoon granulated garlic, 1 dried bay leaf, 1 1\2 teaspoon liquid smoke. Turn pot to medium-high, cover pot and cook for about 2 hours. Check pot occasionally to ensure the water does not cook out. The peas are done when they are fork tender. Taste, add salt and pepper as needed.