Ring in the New Year with Good Luck and Great Taste – Southern Black-Eyed Peas
As the clock strikes midnight and the ball drops in Times Square, people all across the country will be celebrating the start of a brand new year. And in many homes, especially in the South, a pot of black-eyed peas will be simmering on the stove. Eating black-eyed peas on New Year’s Day is thought to bring good fortune in the coming year. So whip up this easy and delicious recipe for southern-style black-eyed peas to give next tear a lucky start!
The tradition of eating black-eyed peas on New Year’s Day dates back hundreds of years and has its origins in Jewish and African-American cultures. The peas represent coins, and people believed that eating them would bring financial prosperity in the new year. The fact that peas swell when cooked was also thought to symbolize expanding good fortune. While cultivated in West Africa and introduced to the American South through the slave trade, black-eyed peas became a staple crop of both African and Jewish American communities. To this day, they remain an integral part of southern New Year’s cuisine.
Making a pot of flavorful black-eyed peas is one of the best ways to observe this lucky New Year’s tradition. When prepared properly, the peas become meltingly tender and take on a wonderful creamy richness from the cooking liquid. Savory seasonings like smoked ham hocks or bacon, onions, carrots, peppers, and a touch of heat from cayenne or hot sauce give this humble legume a complexity of flavors. The peas can be enjoyed plain, served over rice, turned into a tangy salad or stew, or used as the basis for the iconic southern dish called Hoppin’ John.
Follow this easy recipe to make the most of this auspicious ingredient. The peas simmer low and slow to tender perfection in a smoky, seasoned broth. Served with cornbread or over rice, they are the perfect accompaniment to your New Year’s feast. This recipe makes a generous batch, so you’ll have leftovers to enjoy – and prolong the good luck – throughout the week.
The perfect addition to your New Year’s table, these savory peas stewed in a rich smoky broth are sure to bring you luck and happiness. The satisfaction of nourishing your family and friends with this comforting, humble fare sets a positive tone for the days ahead. As you gather together this holiday and look forward with hope, allow this special meal to be a symbolic first step into the new year. Happy eating!
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Southern Black Eyed Peas
The perfect addition to your New Year’s table, these savory peas stewed in a rich smoky broth are sure to bring you luck and happiness.
Ingredients
1 pound dried black-eyed peas
4 cups water (for soaking)
1 smoked ham hock or 1 cup diced ham
1 medium onion, diced
2 cloves garlic, minced
4–5 cups chicken broth or water
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)
1 bay leaf
1 tablespoon vegetable oil or bacon fat
Hot sauce (optional, for serving)
Fresh parsley, chopped (for garnish)
Instructions
Preparation: Begin by rinsing the black-eyed peas in a colander under cold water. Pick out and discard any discolored peas or small stones.
Soaking: Place the peas in a large bowl and cover with about 4 cups of water. Let them soak overnight, or at least 6-8 hours. After soaking, rinse and drain the peas.
Cooking the Base: In a large pot or Dutch oven, heat the vegetable oil or bacon fat over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sauté for another 1-2 minutes.
Adding Peas and Broth: Add the soaked and drained black-eyed peas to the pot. Add the ham hock or diced ham, bay leaf, and enough chicken broth or water to cover the peas by about an inch.
Seasoning: Season with salt, black pepper, and smoked paprika (if using).
Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for about 1-1.5 hours, or until the peas are tender. Check occasionally and add more broth or water if necessary to keep the peas covered.
Final Touches: Once the peas are tender, remove the ham hock (if used) and shred any meat off the bone, returning the meat to the pot. Discard the bone and bay leaf.
Serving: Taste and adjust the seasoning if necessary. Serve the black-eyed peas hot, garnished with chopped parsley and a dash of hot sauce if desired.
