Monday, January 2, 2012

New Year’s Day Black-eyed Peas

Following is a recipe for New Year’s Day black-eyed peas. As the name implies, this is a dish traditionally served on New Year’s Day—at least in the Southeastern United States it is. Having it is supposed to bring you luck for the rest of the year. So, if you didn’t have it this year, well, you’ll be well prepared for next year.

Similar recipes are found all over the Internet. I can’t say there’s anything particularly new or unique about this one. I can’t even say this is best way to do it. I think the “best” way to cook black-eyed peas is in a crockpot but, if you don’t have one, this version works well enough.

Prep time: 15 minutes (not counting soak time)
Cook time: 2 hours, 30 minutes (total)
Servings: 8 - 10

Ingredients

Dry black-eyed peas – 16oz / 454g
Ham hock – 1
Garlic powder – 1tsp / 5ml
Onion chipped – 1 large
Salt and pepper to taste

Preparation

1. Thoroughly separate and rinse black-eyed peas
2. Soak black-eyed peas in tap water over night
3. Add ham hock and onion to pot, cook until onion pieces are medium tender, turn ham hock frequently, as it has an irregular shape
4. Add black-eyed peas
5. Add water to pot and submerge black-eyed peas by an inch or two
6. Add garlic powder, salt, and pepper, then stir
7. Bring ingredients to rolling boil
8. Turn heat down to low and cover pot
9. Cook for about 2 and ½ hours

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