New Year’s black eyed peas

New Year’s black eyed peas

These black eyed peas are central to the full lucky New Year’s dinner – including collard rolls stuffed with quinoa, black eyed peas, and Asian pork.

New Year's black eyed peas
 
Prep time
Cook time
Total time
 
Pre-soaking and slow cooking are the keys to success here. Don't dare replace the dried beans with canned ones.
Author:
Recipe type: Side
Cuisine: American
Serves: 15
Ingredients
  • ham hock
  • 3 tbs pork fat (optional)
  • 1 medium onion, chopped
  • 1 (16-ounce) package dried black-eyed peas, washed and soaked over night
  • 1 (12-ounce) can green chiles
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper
  • ½ teaspoon freshly ground black pepper
  • 3 cups water (enough to cover peas fully)
  • Green onions for garnish
Instructions
  1. Rinse and soak the dried peas in water over night. In a large pot, warm the ham hock on medium heat to get juices flowing. Saute the onion in a little olive oil until tender. Add the peas and green chiles, salt, cayenne, pepper and water. Cover and cook over medium heat for 1 hour, or until the peas are tender. Add additional water, if necessary. Garnish with green onions

 

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