My Favorite Southern Side Dish Guarantees Good Luck and Fortune All Year Long
After you’ve popped the last bottle of champagne and hummed along to Auld Lang Syne, it’s time to set your sights on the new year. Many Southerners serve the same thing on January 1st, a bowl of black-eyed peas, cornbread, and collard greens. Black-eyed peas (also known as cowpeas) are African in origin and were fed to enslaved people on their harrowing journey and upon arrival to America. The peas, which resemble and represent coins, are said to bring good luck, abundance, and fortune in the coming year, and are intertwined in African American culinary traditions.
To make the very best black-eyed peas, start with a stock made from a smoked ham hock that infuses the dried beans as they simmer on the stovetop. In this recipe, dried black-eyed peas transform into a savory, creamy dish that no beans from a can could ever dream of competing with.
Why You’ll Love It
It’ll bring forth good fortune for the upcoming year. Southerners serve black-eyed peas, cornbread, greens, and rice on New Year’s Day. It’s meant to welcome luck, abundance, and prosperity in the new year.
Canned peas simply cannot compete. These black-eyed peas are infused with a savory, smoky broth and cooked until creamy but not falling apart. They have flavors and a texture that no canned bean can replicate.
Key Ingredients in Black-Eyed Peas
Black-eyed peas: You’ll need 1 pound dried black-eyed peas for this recipe. Spread the peas out on a rimmed baking sheet before you begin to pick out any small rocks. The age and quality of the dried peas will determine the final cooking time, with older beans taking longer to soften.
Smoked meat: Smoked ham hock infuses the peas with a savory, smoky flavor. A smoked turkey leg or turkey wings can be used in place of the ham hock.
Aromatics: Yellow onion, celery, and garlic add deeper flavor to the dried peas.
Herbs: Dried bay leaves and thyme infuse the broth with herbal flavor, while a pinch of red pepper flakes adds warmth.
How to Make Black-Eyed Peas
Soak black-eyed peas. Cover the peas with cool water and let soak at room temperature for at least 8 hours or up to overnight. Alternatively, quick-soak the beans so that they are ready to cook in 1 hour.
Sauté the aromatics. Cook onion, celery, and garlic until softened.
Make the stock. Simmer the ham hock in water with the aromatics and dried herbs until rich and flavorful.
Add the black-eyed peas. Drain the soaked peas and add to the simmering stock. Wait to add the salt until after the black-eyed peas have cooked for about 30 minutes since adding it too early can keep the peas from softening.
Season the peas. Once the black-eyed peas are tender and the stock has reduced, remove and coarsely chop the meat from the ham hock or smoked turkey and return it to the pot. Taste and adjust the level of salt, pepper, and spice to your taste.
Storage and Make-Ahead Tips
For cooked black-eyed peas that are ready when you are and extra-flavorful since the flavors have had a chance to meld, make them up to 3 days ahead.
For longer-term storage, place 1 1/2 cups cooked peas into quart-size freezer zip-top bags, fill with cooking liquid, seal the bag, lay flat, and freeze until solid. This bag is the equivalent of 1 (15-ounce) can.
What to Serve with Black-Eyed Peas
Black-Eyed Peas Recipe
The easiest way to make creamy, smoky black-eyed peas.
Prep time 15 minutes
Cook time 2 hours 40 minutes
Makes Makes about 6 cups
Serves 6 to 8
Ingredients
1 pound dried black-eyed peas (about 2 2/3 cups)
2 tablespoons vegetable oil
1 medium yellow onion, diced (about 1 1/2 cups)
2 medium stalks celery, diced (about 3/4 cup)
3 cloves garlic, minced
8 cups water
1 (10-ounce) smoked ham hock or smoked turkey leg or wing
2 dried bay leaves
1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper, plus more as needed
1 pinch red pepper flakes
2 teaspoons kosher salt, plus more as needed
Hot sauce, for serving
Instructions
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Place 1 pound dried black-eyed peas in a large bowl and add enough cool water to cover by about 4 inches. Let soak at room temperature for at least 8 hours or up to overnight. (Alternatively, see quick soak instructions in Recipe Notes below.)
Heat 2 tablespoons vegetable oil in a large Dutch oven or pot over medium heat until shimmering. Add 1 diced medium yellow onion and 2 diced medium celery stalks, and cook until softened, 5 to 6 minutes. Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds.
Stir in 8 cups water, 1 smoked ham hock, 2 dried bay leaves, 1 teaspoon dried thyme, 1/2 teaspoon black pepper, and 1 pinch red pepper flakes. Increase the heat to high and bring to a boil. Reduce the heat to maintain a simmer. Cover and cook until the broth is fragrant and the ham hock starts to become tender, about 1 hour.
Drain the soaked black-eyed peas and add to the pot. Simmer uncovered for 30 minutes. Stir in 2 teaspoons kosher salt and continue to simmer until the peas and ham hock are tender, 25 to 45 minutes more.
Remove and discard the bay leaves. Remove the ham hock from the pot with tongs. If desired, pick out the meat and discard the skin, bones, and fat. Coarsely chop the meat and return to the pot. Taste and season with more kosher salt or black pepper as needed. Serve with hot sauce.
Recipe Notes
Quick soaking beans: Skip Step 1. Rinse the dried black-eyed peas in a colander under cool water. Transfer to a large pot and add enough water to cover by about 2 inches. Bring to a boil, then boil for 1 minute. Turn off the heat, cover, and let the peas soak for 1 hour (start the broth while they’re soaking). Drain the beans again and add to the broth in Step 4.
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Place 1 1/2 cups cooked peas in a quart-size freezer zip-top bag, and then fill with cooking liquid. Close the bag, lay flat, and freeze until solid. This bag is the equivalent of 1 (15-ounce) can and can be frozen for up to 6 months.
Further Reading
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