Good Fortune in Every Bite: Kicking Off the New Year with Black-Eyed Peas

 

 As the calendar turns and we usher in a new year, traditions often take center stage. For many, especially in the Southern United States, ringing in the New Year isn't complete without a hearty serving of black-eyed peas. This humble legume, often cooked with collard greens and served alongside cornbread, isn't just a delicious meal; it's steeped in a rich history and cultural belief that promises good luck and prosperity for the year ahead.

The tradition of eating black-eyed peas on New Year's Day is thought to date back to the Civil War. Legend has it that during General Sherman's march through the South, Union soldiers either overlooked or left the black-eyed peas, considering them animal fodder. This left them as a vital food source for Confederates and slaves, saving them from starvation. Thus, they became a symbol of good fortune and survival.

Why Black-Eyed Peas for New Year's?

Beyond the historical significance, black-eyed peas are incredibly versatile and nutritious. They're a fantastic source of fiber and protein, making them a healthy and satisfying start to any year. The accompanying collard greens are said to symbolize money (green like dollar bills), and cornbread represents gold. Together, they form a meal packed with flavor and good vibes for the year to come!

Today, we're sharing a classic, comforting recipe for Southern-Style Black-Eyed Peas, simmered with savory ham hock (or a vegetarian alternative) and aromatic vegetables.

Here's what you'll need and how to make them:

(Recipe)

Ingredients:

• 1 pound dried black-eyed peas, rinsed and picked over
• 8 cups water or vegetable broth
• 1 smoked ham hock (about 1 pound), or 2 tablespoons olive oil for vegetarian
• 1 large onion, chopped
• 2 celery stalks, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 1 bay leaf
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional, for a kick)
• Salt and freshly ground black pepper to taste
• Optional: A splash of apple cider vinegar or hot sauce for serving

Instructions:

1.  Soak Peas (Optional but Recommended): Place the rinsed black-eyed peas in a large bowl and cover with cold water by several inches. Let soak for at least 4 hours or overnight. Drain and rinse before cooking. (If you don't soak, you may need to cook longer).

2.  Sauté Aromatics: In a large Dutch oven or heavy pot, if using ham hock, add it along with the water or broth. Bring to a simmer. If making vegetarian, heat olive oil over medium heat. Add onion, celery, and bell pepper and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.

3.  Combine Ingredients: Add the drained black-eyed peas, water/broth (if using vegetarian, add now), bay leaf, smoked paprika, and cayenne pepper (if using) to the pot. If using a ham hock, add it now.

4.  Simmer: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 to 1.5 hours, or until the peas are tender. If using a ham hock, the meat should be falling off the bone. Stir occasionally and add more water or broth if the mixture becomes too dry.

5.  Finish: Remove the bay leaf. If using ham hock, remove it from the pot, let it cool slightly, then pull the meat from the bone, shred it, and return it to the pot. Season with salt and freshly ground black pepper to taste. A splash of apple cider vinegar or hot sauce can brighten the flavors.

6.  Serve: Ladle the black-eyed peas into bowls and serve hot, ideally with collard greens and cornbread for a complete, lucky New Year's meal!

May your New Year be filled with prosperity, good health, and delicious food! Happy New Year!