Happy New Year! May 2013 bring health, happiness, prosperity and blessings beyond measure to you and your family. As you gather with family and friends to relax, reflect and resolve, enjoy some good food in the process.
While the tradition of eating black-eyed peas on New Year’s Day may be based purely on old superstitions, some folks still just don’t feel right about skipping this yearly ritual. Even if you’re not superstitious, you and your family can enjoy this recipe, full of veggies and lots of porky goodness that makes anything taste delicious. Jalapenos add just a touch of heat.
Although the name is deceiving, black-eyed peas are not actually peas at all; they are beans. As is the case with most dried beans, they need to be soaked in water before cooking to help reduce the total cooking time. Soaking also helps remove some indigestible sugars that can cause gas.
Be sure to pick through the beans first to ensure that there are no rocks – no one wants to eat stone soup! After that, soak the beans for at least a couple of hours or preferably overnight. Before cooking the beans, be sure to rinse them well to get rid of any dirt that still remains.
Find dried black-eyed peas at Reasor’s or any grocery store with the rest of the dried beans.
Chef Sean’s Black-Eyed Peas
- 1 lb. black-eyed peas
- 1 ham hock
- 2 slices bacon
- 1 onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, finely chopped
- 1 russet potato, peeled and diced
- 2 jalapenos, seeded and minced
- 2 quarts beef broth
- 2 cups water
In a large bowl, soak beans for several hours or overnight. Drain and rinse.
In a large skillet, sauté one ham hock and bacon until bacon is crisp. Add the onion, carrots, celery, potato and jalapenos.
Add beans, broth and water. Bring to a boil, reduce heat, cover and simmer for 2-3 hours or until beans are tender.
Makes 4-6 servings