Entering this new year, I’m grateful for the trust, conversations, and connections built over many years in this profession. Real estate has introduced me to so many wonderful people, and that continues to be the best part of the work.

Wishing you a bright and fulfilling 2025. May your home—wherever it may be—bring you warmth and joy in the coming year.

Sincerely,

Tobe Turpen

Slow-Cooker Black-Eyed Peas (Perfect for New Year’s!)

Warm up your table with this Southern classic—rich, smoky, and full of comfort. This slow-cooker version makes it easy to feed a crowd with minimal effort.

Ingredients

• 4–5 slices bacon, chopped
• 1 large onion, diced
• 1 stalk celery, diced
• 2–3 tsp garlic, minced
• 2 tsp fresh thyme, minced
• 1 lb dried black-eyed peas (sorted and rinsed)
• 1 cup smoked sausage, diced
• 1 bay leaf
• 7 cups chicken broth
• 1–2 tsp Creole seasoning
• 1 tsp paprika
• 1 Tbsp bouillon powder
• Salt & pepper, to taste

Instructions

1. Cook bacon in a skillet for 5 minutes. Transfer to the slow cooker (or reserve for garnish).
2. In the same skillet, sauté onion, celery, garlic, and thyme for 3 minutes. Add to the slow cooker.
3. Add black-eyed peas, sausage, bay leaf, paprika, Creole seasoning, bouillon, and pepper.
4. Pour in chicken broth, stir, cover, and cook on High for 7 hours. Avoid opening the lid while cooking.
5. Season with salt to taste. Garnish with bacon and serve hot.

Optional Add-Ins

• For creamier peas: mash 1 cup of cooked peas and stir back in.
• For greens: add chopped kale or collards 20–30 minutes before cooking is finished.
• Using pre-soaked peas? Use 5 cups broth and cook on High for 5 hours.

Enjoy a cozy bowl of black-eyed peas—perfect for gatherings or good-luck traditions!

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Tobe Turpen

BHGRE Steinborn & Associates

141 Roadrunner Parkway #141

Las Cruces, N.M. 88011

Office- 575-522-3698

Mobile- 575-621-1462

tobeturpen@gmail.com