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!
