While black-eyed peas are one of my favorite legumes, I admittedly don’t eat them as often as I should. But there is one time of year that I make it a point to cook up these delicious peas – New Year’s Day. This is a very common tradition in the south and it’s one that I love so it’s become incorporated into our family as well.
Traditionally, there are three parts to this good-luck meal – black-eyed peas, cornbread and greens. The cornbread represents gold (Check-out my Sweet Golden Cornbread recipe), the greens are cash and the peas are coins. As the tradition goes, one must consume all three for the luck to take effect and you can’t just eat one pea and call it a day – you must have one pea for each day of the year, so at least 365! But this recipe is so good that you’ll be eating many, many more than 365 peas!
I’ve made black-eyes peas in various ways over the years but this year I baked a country ham for Christmas Day and had some left over (including the bone) so decided to whip up this recipe that was adapted from one of Emeril Lagasse’s amazing recipes. BAM!
| Cook Time | 50 minutes |
| Passive Time | 1 hour |
| Servings |
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- 1 tablespoon olive oil
- 1/2 yellow onion
- 7 garlic cloves
- 1/2 green bell pepper
- 2 celery stalks
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 1/2 cup roughly chopped country ham
- 1 pound dried black-eyed peas [quick-soaked]
- 4 cups chicken stock
- 1 cup cold water
- 1 ham hock or center bone from a baked ham
- 1 teaspoon cajun seasoning to taste optional
- Salt and freshly ground black pepper
Ingredients
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- Mise En Place: Prepare the peas. If you have the time (and forethought) to soak these overnight in cold water, please feel free. For those of us who might not have the peas the day before or the time, we can use the quick-soak method. Bring enough water to a boil in a saucepan to cover the peas. Add the the peas - if you need to add more water to get those peas covered make sure its hot water, I have an electeic kettle on my counter and will add hot water from that. Let the peas boil for two minutes, cover, remove from heat and let stand for an hour. Then drain and rinse and set aside. Chop all of your veggies and ham and get your ham hock or bone ready to go.
- Make the Trinity: Put the onion, garlic, celery, and garlic in a food processor and finely mince, or you can mince by hand if you didn't get all of your workouts in for the week. The mixture needs to be finely minced so it will dissolve into the sauce. If the pieces are too chunky you'll have chunks in the final dish, which is fine, it just won't be as creamy.
- Cook the aromatics: In a medium stockpot, heat the olive oil over medium-high heat. Add the Trinity mixture and cook for a few minutes until soft and fragrant. Stir in the bay leaves, thyme, and country ham.
- Finish it off: Add the black-eyed peas, chicken stock, 1 cup of cold water and the ham bone. Bring the liquid up to a boil, partially cover and reduce to a simmer. Simmer the peas for about 25 minutes, uncover completely and cook an additional 20 to 25 minutes, or until the peas are tender. Remove and discard the ham bone, bay leaves and thyme stems. Season the peas with salt and pepper as needed and add the cajun seasoning if you'd like.
- Serve hot! Add a side of greens and my Sweet Golden Cornbread to roundout a traditional New Year's Day feast.
