Ingredients
1 lb. dry black-eyed peas
1 tsp. baking soda
3 tbsp. extra-virgin olive oil, divided
1 large onion, diced
6 cloves garlic, minced
2 stalks celery, diced
2 serrano peppers, sliced (optional)
1 jalapeño, deseeded and minced
1 tsp. kosher salt
1 tsp. smoked paprika
1 tsp. freshly ground black pepper
1/2 tsp. ground cayenne
1/2 tsp. ground white pepper
1/2 tsp. ground cumin
1 lb. smoked pork neck bones
6 c. low-sodium chicken broth or water
Cooked greens or cabbage, for serving
Cornbread, for serving
Hot sauce, for serving
Preparation
Step 1In a large bowl, combine peas and baking soda and add water to cover by at least 4". Cover and let soak for at least 6 hours and up to overnight. Once fully hydrated, rinse beans and drain completely.Step 2In a large pot over medium-high heat, heat 2 tablespoons oil. Add onions, garlic, celery, serrano (if using), jalapeño, and salt, and cook, stirring occasionally, until lightly golden, about 10 minutes. Step 3Push vegetables to the edge and make a empty well in the middle of the pan. Add remaining 1 tablespoon oil in the well, then add in all the spices and stir spices until fragrant, about 1 minute. Add in pork, peas, and broth. Bring to a simmer, then reduce heat to medium-low. Step 4Partially cover pot with a lid, and let simmer until peas are tender, about 35 minutes. To concentrate broth, remove lid and continue cooking until liquid has reduced to desired consistency, 10 to 20 minutes more.Step 5Serve with greens, cornbread, and hot sauce, if desired.
The Origin Different possible origin stories exist for this tradition. The first version is popular, albeit historically improbable: During the Civil War, having swept through and ravaged the Confederate Army’s food supplies, the Union Army largely had ignored the fields of undesirable black-eyed peas, which were then primarily a food for livestock. Left with little else to eat, Southerners relied on this filling ingredient to survive the winter despite the challenging wartime conditions, and black-eyed peas went down in history as a lifesaving grace. The second origin story takes place around the same era. Also known as the cowpea, black-eyed peas are an Old World crop that was brought by enslaved Africans from their homeland. When enslaved people were officially freed on January 1, 1863 under the Emancipation Proclamation, they ate black-eyed peas to celebrate liberation. How To Make New Year’s Black-Eyed Peas These black-eyed peas are cooked with a little bit of onion, garlic, spices, and a hunk of fatty salted pork for depth of flavor and a hint of smokiness. You can use anything from fatback and hog jowls to ham hock and slab bacon—or if you don’t like pork products, opt instead for some smoked turkey. Tip: Want to make this dish vegetarian? Omit the smoked pork bone, and double up on the smoked paprika, or add some liquid smoke to maintain some smokiness. If you need to satisfy your craving same day, feel free to skip the overnight soak of the peas in favor of a quick soak. Dried bean purists will always object to skipping an overnight soak, but the honest truth is there’s a better (and faster) way! Soaking the beans in hot water for an hour will yield an identical result to an overnight soak. In a large saucepan, add the beans and cover with water by at least 2 inches. Cover with a lid and bring to a rolling boil. Remove from heat and leave to soak for 1 hour and they’ll be ready to go! What To Serve With Black-Eyed Peas Serve these beans up with our collard greens, glazed ham steak, hot sauce and cornbread for the most festive (and delicious) New Year’s meal. Made this? Let us know how it went in the comments below!
