This Incredible Black-Eyed Peas recipe is packed with pork goodness and good luck – exactly what I want for next year!
Eating Black Eyed Peas is a New Year tradition - for luck.
It’s traditional to eat black-eyed peas on New Year’s Day in the Southern United States, which is thought to bring prosperity in the new year. The meal usually includes collard or mustard greens to symbolize prosperity and pork to signify forward motion. I’m not one to take any chances. So I make this black-eyed peas recipe on New Year’s Eve and eat them at 12:01 to be safe – and to soak up the champagne.
Choosing your black eyed peas:
This recipe is for the small, commonly available dried Black-Eyed Pea, known as the “California Blackeye.” I order some every year from Rancho Gordo bean company. If you have one the larger heirloom varieties available throughout the south, you may need a little more water and cooking time.
PRO TIP: Don't salt you black eyed peas until they're mostly cooked.
Salting dried beans or peas can cause them to stay tough - and that's not delicious. Allowing the peas to cook about halfway before adding salt ensures a tender finished product.
Do you have to soak dried black eyed peas or beans?
No, you don't have to presoak dried black eyed peas. However, you should rinse them and check for debris, like pebbles. If you do have time to soak your beans, 2-4 hours in cool, filtered water should reduce the cooking time by about 45 minutes to 1 hour.
If you’re looking for a New Year’s day cocktail recipe too, I suggest a Bloody Caesar. Hair of the dog + party in a glass is bound to bring good luck too, don’t you think?
Incredible Black-Eyed Peas
- 4 slices bacon, diced make sure it's gluten-free
- 1 medium onion, chopped
- 1 shallot, diced
- 1 smoked ham hock
- 16 ounces dried black-eyed peas, washed
- 14 ounces diced fire-roasted tomatoes (one can)
- 2 tablespoons brown sugar
- ½ cup fresh parsley, chopped
- 1 teaspoon chili powder
- 1 teaspoon freshly ground black pepper
- 4 cups water
- 1 teaspoon salt
- In a large stockpot, cook the bacon until almost crisp. Add in the onion and shallot, and sauté until tender.
- Add the black eyed peas, diced tomatoes, brown sugar, chili powder and pepper, then stir to coat the peas. Then add the ham hock, parsley and water.
- Cover and cook over medium to medium-low heat (you're looking for a significant simmer, but not a boil) for 1 hour, and add the salt. Then cook for another 1-1½ hours, stirring occasionally, or until the peas are tender and the ham hock is starting to break apart. Add additional water during cooking if necessary.
- Carefully remove the ham hock from the peas, and separate the meat from the bone. Add the meat back to the peas, and stir to combine. Taste for seasoning, and add more salt and pepper if needed.
Bake these while the peas are cookin':
I don't know about you, but I love me some red velvet. Red Velvet Cake, Red Velvet Cupcakes, and especially these gluten-free Red Velvet Brownies. It's like having the best of both worlds. A vanilla base with a touch of cocoa and then that bold red hue. What's not to love?