spicy black-eyed peas

As the young wife of a southerner, I quickly learned no New Year's dinner is complete without black-eyed peas and boiled collard or turnip greens.  I never did aquire a taste for boiled greens, but found the black-eyed peas to be the perfect compliment to pork and sauerkraut.  

On New Year's Eve, bring the following to a boil, then turn to a simmer for the evening:

2 cups dried black-eyed peas

3 quarts of water

3 tbs. chili powder

1 tbs. paprika

a pinch of dried hot peppers

Stir ocassionally, and If the liquid gets too low, just add more water to keep the beans covered.  Turn off the burner and cover the pot before retiring for the night.  The next day, just heat the beans before dinner.