Black-Eyed Pea Stew By Carol Ritchie   Serves 4 Incorporate good luck black-eyed peas in this hearty winter stew for your New Year’s celebration. 1 pound dried black-eyed peas  1 cup chopped onion  1 cup chopped celery  1/2 cup chopped carrot  2 cloves garlic, minced  1 teaspoon dried thyme  1/2 teaspoon cumin  8 ounces smoked sausage, sliced crosswise  4 ounces cooked ham, cubed  8 ounces frozen turnip greens Sort through black-eyed peas, discarding any shriveled peas or stones. Place black-eyed peas in a large bowl and fill with cold water to cover by 2 inches. Let soak for 3 to 6 hours. Drain and discard water. Place black-eyed peas in a large stockpot, add 8 cups water, and bring to a boil over high heat. Reduce heat to medium-low and cook partially covered for 1 1/2 hours, or until beans are tender, stirring occasionally. Add more water, 1 cup at a time, if needed. Add remaining ingredients, except turnip greens, and season with salt and pepper to taste. Cook for 30 additional minutes (partially covered) or until vegetables are tender, stirring occasionally. Add turnip greens and cook for an additional 15 to 30 minutes, or until vegetables and black-eyed peas are tender, stirring occasionally. Serve with plenty of cornbread on the side. Read Carol Ritchie's other Archived articles! Click here. Do you have any questions, comments or suggestions? Email: jwdineline@aol.com