Eating black–eyed peas on New Year’s Day is thought to bring prosperity. While my family won’t be partaking in this tradition, as I can’t stand peas, any form, I thought I would share some recipes for those wishing to indulge in the black eyed pea eating tradition.
New Year’s Day Black-Eyed Peas
- 1 pound dry black-eyed peas
- 2 cups chopped cooked ham
- salt and pepper to taste
- 1 pinch garlic powder
- 2 onions, diced
- 1 (14.5 ounce) can whole tomatoes
- Place black-eyed peas in 8 quart pot. Add enough water to fill pot 3/4 full. Stir in ham and diced onions, and season with salt, pepper, and garlic powder. Place tomatoes in a blender or food processor, and blend until the tomatoes are liquefied. Add tomatoes to pot. Bring all ingredients to boil. Cover the pot, and simmer on low heat for 2 1/2 to 3 hours, or until the peas are tender.
Slow Cooker Spicy Black-Eyed Peas
- 6 cups water
- 1 cube chicken bouillon
- 1 pound dried black-eyed peas, sorted and rinsed
- 1 onion, diced
- 2 cloves garlic, diced
- 1 red bell pepper, stemmed, seeded, and diced
- 1 jalapeno chile, seeded and minced
- 8 ounces diced ham
- 4 slices bacon, chopped
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons cumin
- salt, to taste
- 1 teaspoon ground black pepper
- Pour the water into a slow cooker, add the bouillon cube, and stir to dissolve. Combine the black-eyed peas, onion, garlic, bell pepper, jalapeno pepper, ham, bacon, cayenne pepper, cumin, salt, and pepper; stir to blend. Cover the slow cooker and cook on Low for 6 to 8 hours until the beans are tender.
Spicy Black-Eyed Peas
- 4 slices bacon
- 1 medium onion, chopped
- 1 (16-ounce) package dried black-eyed peas, washed
- 1 (12-ounce) can diced tomatoes and green chiles
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon freshly ground black pepper
- 3 cups water
In a large saucepan, cook the bacon until crisp. Remove the bacon, crumble, and set aside to use as a topping for the peas. Saute the onion in the bacon drippings until tender. Add the peas, diced tomatoes and green chiles, salt, chili powder, pepper and water. Cover and cook over medium heat for 45 minutes to 1 hour, or until the peas are tender. Add additional water, if necessary. Serve garnished with crumbled bacon.
SOULFUL BLACK EYED PEAS
3 to 4 neck bones or 3 to 4 ham hocks (with meat on them)
1 to 2 strips bacon, fried but not crispy and chopped
1/2 c. chopped onion
1 lb. Polish or German sausage, sliced thin
3 garlic cloves, minced
¼ tsp. of seasoned meat tenderizer
1 ½ tbsp. sugar
1 ½ tbsp. Lawry’s seasoning salt
1 pkg Goya Sazon con culantro & achiote
1 tsp. crushed red pepper
a few dashes Tabasco sauce
Wash black eyed peas and soak over night. Wash neck bones and par-boil. Drain black eyed peas and place all remaining ingredients in a deep pot and cover with water. Cook and cover with slight vent on medium high for 1 1/2 to 2 1/2 hours adding sausage in last hour, or until meat and peas are very tender.
Add salt and pepper to taste. Serve over buttered white rice or dirty rice and sprinkle bacon pieces on top with side of cornbread for dipping.
Serves approximately 6.
Black-Eyed Peas and Greens
- 2 slices smoked bacon
- 1/2 cup chopped onion
- 2 cups fat-free, lower-sodium chicken broth
- 2 cups water
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 (1-pound) bag frozen black-eyed peas, thawed
- 1 (12-ounce) bunch fresh turnip greens, trimmed and coarsely chopped
- 2 tablespoons pepper vinegar
- 1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan using a slotted spoon, reserving drippings in pan. Crumble bacon.
- 2. Add onion to drippings in pan; sauté 4 minutes, stirring occasionally. Stir in broth and the next 5 ingredients (through greens); bring to a boil. Reduce heat, and simmer for 55 minutes or until peas are tender, stirring occasionally and skimming as necessary. Stir in vinegar. Ladle about 1 1/3 cups pea mixture into each of 4 bowls; top evenly with crumbled bacon.
Mom’s Lucky Black-eyed Peas
- 1 (16-oz.) package dried black-eyed peas
- 2 ounces salt pork
- 1 large onion, chopped
- 1 teaspoon bacon drippings
- 1/2 teaspoon ground pepper
- 1 jalapeno pepper, seeded and diced (optional)
- Garnishes: chopped green onions, cooked and crumbled bacon
- 1. Rinse and sort peas according to package directions. Place peas in a large Dutch oven; cover with cold water 2 inches above peas, and let soak 6 to 8 hours (or see “Quick-Soak” method below). Drain peas, and rinse thoroughly.
- 2. Bring salt pork and 1 qt. water to a boil in Dutch oven over medium-high heat; reduce heat to medium-low, and simmer 30 minutes. Add peas, onion, next 2 ingredients, water to cover, and, if desired, jalapeño pepper. Bring to a boil over medium-high heat. Cover, reduce heat, and cook, stirring occasionally, 1 hour to 1 hour and 30 minutes or until peas are tender and liquid thickens slightly. (Uncover after 1 hour to allow liquid to evaporate, if necessary.) Season with salt and pepper to taste.
- Quick-Soak Black-Eyed Peas: Place peas in a Dutch oven; cover with cold water 2 inches above peas. Bring to a boil; boil 1 minute. Cover, remove from heat, and let stand 1 hour. Drain peas, and rinse thoroughly. Proceed as directed in Step 2.
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