Start the New Year with a dash of good luck! What better time to appreciate simple pleasures and well-being? What better way to start the New Year than with traditional black-eyed peas in January?
A staple of the Southern diet, black-eyed peas have long been associated with good luck and abundance for the coming year. They have a starchy texture, an earthy flavor, and they can be purchased frozen, dried or fresh.
This is a simple method that can be incorporated into many intriguing recipes. Hoppin’ John, Texan Caviar and Savory Black-Eyed Pea Cakes are but a few examples. Whether you’re serving a full meal, appetizers, salads or gathering around a football game, give black-eyed peas a chance.
- 16-ounce package black-eyed peas
- 6 cups water
- 2 bay leaves
- 4 slices hickory-smoked bacon - diced into 1/2 inch pieces
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 1 tablespoon apple-cider vinegar
- 1/2 teaspoon coarse ground black pepper
- 1/4 teaspoon garlic salt
- Rinse beans under cold water. Drain and place in a large Dutch oven, cover with 2 inches of water and soak for eight hours. Drain, place back in the pot and add in 6 cups of water. Stir in the remaining ingredients and bring to a boil. Cover, reduce heat, and simmer for 1-1/2 hours. Remove bay leaves and adjust seasonings to taste. Store the beans in their liquid. Use a slotted spoon to serve.
- Quick soak method: Place peas in a saucepan and cover with 2 inches of cold water. Bring to a boil for 2 minutes. Remove pan from heat. Let stand for 1 hour, then drain.
Note: I shared this recipe on Bold Life magazine’s website in December 2008.
Photo Credit: A Southern Fairytale