Black Eyed Peas
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Black Eyed Peas are a New Year’s Day tradition in the south. Although the name and recipe can change depending upon where in the south you find yourself (a lot of folks grew up knowing them as Hoppin’ John but I always heard them referred to as Black Eyed Peas) the basics are still the same. This dish is one of several (cabbage and greens being a few others) that is supposed to bring you prosperity and good luck during the new year.
Fortunately for me and the sake of this recipe (I love a whole lot of pork in my beans), pork itself is considered good luck. The reason for that is pork is considered lucky because pigs are always moving forward with their noses to the ground seeking out the next opportunity. (I just found that little bit of info out and thought it was pretty cool.) Whatever truth the above facts have, Black Eyed Peas are still fun to cook and delicious on New Year’s Day or any day.
I use four types of pork in these beans: bacon, salt pork (unsmoked bacon), sausage, and a smoked ham hock. If you want/need to substitute one or more of the above, that’s fine. I know it seems like a lot of pork, but the flavor that these different cuts bring to the dish is amazing.
Be sure to cook up a big pan of cornbread to go alongside these beans. The two go so well together.
The only really difficult thing this dish requires is time. So once you get up and get it going you just have to sit back, nurse that New Year’s Eve hangover, and wait for your good luck.
Ingredients
- 1 lb Black Eyed Peas (soaked for at least eight hours)
- 6 strips bacon cut into one-inch chunks
- 6 oz salt pork chopped
- 1/2 lb sausage (Cajun if you can find it) cut into chunks
- 1 smoked ham hock
- 1 onion diced
- 5 cloves garlic diced
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon of cayenne pepper
- 2 bay leaves
- Pinch of thyme
- 5 cups chicken stock
Instructions
Cook bacon until crispy in a large pot or dutch oven. Remove bacon with a slotted spoon, reserving grease.
Brown salt pork in bacon grease and remove with slotted spoon.
Add sausage and brown.
Remove sausage and add the onion. Cook for about five minutes or until onions are translucent.
Add bacon, salt pork, sausage, garlic, and seasonings to the pot. Cook for an additional five minutes.
Drain beans and add them to the pot.
Add chicken stock, ham hock, and cover. Cook beans for about two hours on medium heat.
When beans are tender, smash some of them against the side of the pot. This will help create a nice, creamy texture.
Taste beans and add additional seasonings if needed.