Did you know it's good luck to start the new year with black-eyed peas? That and the delicious flavors and textures of this recipe are all the reason we need to make it every year.
Place peas and beans in a large saucepan with enough water to cover. Bring to a boil over medium and cook 30 minutes or until tender; drain.
In an extra-large cast-iron skillet cook bacon pieces over medium until crisp. Set aside to drain on a paper towel.
Reserve 2 tablespoons bacon drippings in skillet. Sauté onion, okra, bell pepper, and jalapeños in skillet over medium until onion is soft, 3 to 4 minutes. Add garlic and cook an additional minute.
Add corn and bacon. Season to taste with kosher salt and ground black pepper; cook an additional 5 minutes. Stir in peas and beans, butter, tomatoes, and scallions. Heat through. Keep warm until ready to serve. Serves 8.