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Dec 30, 2010 07:13 AM

Black Eyed Peas

A New Year's Day Tradition.

Here's mine:

Black Eyed Peas, (Fresh, Frozen or Dried)
Bacon, (or Ham or hambone, Sausage, Tasso, etc. - spicier the better)
Chopped Onion
Fresh Chopped Jalapeno, (or serrano, cayenne, poblano, etc.)

Sorry, but I don't do measurements. Just make it how YOU like it.

Fry Bacon to render the grease and remove.
Sweat the onions in the hot bacon grease.
Add peas and water to cover by about double.
Add peppers and season to taste. I usually use S&P, and maybe a bit of Mexican Oregano or cilantro, bay leaf, etc. Just a bit to give it some "herbalocity".

For color and texture, I also sometimes add a bit of chopped sun dried tomato. Or roasted red pepper. Or a scant handful of frozen cut green beans.

Simmer until tender. It takes a bit longer for dried peas, but this is a slow dish in any case.

I strive to make every dish differently, (and obviously "better") every time, but that's the basics.

How about you? Whatcha got?

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  1. Mine are very simple and traditional.

    Dried peas, soaked over night.
    Smoked ham hock, onion, celery, pepper and water. Cook long and slow. Serve with white rice and assortment of hot sauces

    Happy New Year!

    1. I throw in some green and red diced sweet pepper, a couple hot chilies of whatever they have at the market, not habaneros, scallions, celery, onion, ham hocks, the usual seasonings, bay, thyme, black pepper, and let 'er rip slowly. This is exactly what I'm doing this year, and serving with rice, stewed greens and cornbread. Oh, and leftover cubed ham, from Christmas, in the peas added near the end of cooking. I might break out the slow cooker for this.

      1. Dried Black eyed peas, soak overnight, cook on low with a ham hock and just covered with water.

        Collards, cooked the same but add a bit of sugar, crushed red pepper and cider vinegar to the cooking broth.

        Lotsa spicy Bloody Marys with Clamato, lemon and tons of horseradish!

        1. Last year I used the cilantro rice recipe that is on chowhound somewhere (where did the recipes go on here?) and added black eyed peas that I cooked to it & served it room temp like a rice salad. I used less rice and added some halved cherry tomatoes--it was delicious. This year I am making a black eyed pea Greek salad with feta cheese, sun dried tomatoes, kalamata olives & some arugula. I actually prefer the peas cold in some type of salad or vinagrette.

          6 Replies
          1. re: sparkareno

            "I actually prefer the peas cold in some type of salad or vinagrette."

            I think that's called "Texas Caviar".

            Happy New Year everyone!

            1. re: DoobieWah

              Or ...Louisiana Caviar, or Mississippi Caviar, or Alabama Caviar, or Georgia Caviar, or Arkansas Caviar, or North Carolina Caviar, and on and on and on....depending on where one lives......

              Haaaaaaaaaaaapy New Year!!!

              1. re: Uncle Bob

                And to you, my friend from the South!

              2. re: DoobieWah

                I've been going through bags of frozen black eyed peas making varied Texas Caviar salads. You can use a lot of different things for the acid base and vary the ingredients. I like to use frozen corn in my TC on most occasions. This stuff has a bright flavor, is delicious and quite healthy for you.

                I did a TC for a New Years Eve party last year that had a Chiffonade of fresh collard greens in it so you got your collards and black eyed peas. Quite tasty.

                1. re: scubadoo97

                  i like the two-in-one approach to get your collards and peas!

                  1. re: scubadoo97

                    Man, that DOES sound good- wish I'd gotten some fresh collards today.

              3. I cook my black eyeds in a crockpot over night - no presoak. With onion and fatback. We always have greens (kale this year because I have tons), white rice, corn bread, picnic ham with a big rind. Bloody Mary's with lots of hot.

                Lots and lots of hot pepper vinegar which I have to make because apparently nobody in the PNW uses it and I forgot to beg relatives to send some to me.

                If the elders in my family were making dinner, greens would be collard only and would be cooked into something resembling pond sludge - but would taste so good~

                7 Replies
                1. re: Sal Vanilla

                  Amen to that. I usually fry up about a half pound of salt pork, pepper, saute a large Spanish onion and a green pepper in a stock pot. Then add about a gallon of veggie stock to it.

                  Once the stock reaches a rolling boil, and add a pound of dried black eye peas along with a couple of teaspoons of hot vinegar. Let it return to a rolling boil, and then after a few minutes, turn down the heat, and let it simmer for a few hours.

                  The night before, I usually add the other half pound of the salt pork (and about half of the bottle of vinegar hot sauce) to the bunch of diced collard greens in my crockpot (turnip greens work well also). I usually let the collards cook overnight, until they turn the water nice and green. You need to cook the hell out of the greens in order to get the "pot licker"....

                  1. re: deet13

                    You know what... I think I am gonna do it your way this year. We have company coming the night before, but they are coming again the following day so they can just put up with the smell. I never smell greens cooking, but my husband informs me there is a smell. Baby.

                    1. re: Sal Vanilla

                      I love that slightly sulfurous and vinegary aroma that comes from cooking collard greens.

                  2. re: Sal Vanilla

                    I use my slowcooker all the time; why haven't I thought to do my b-e peas in it? I'm going to tonight. I have some pork belly. I think I'll fry that up with the onions and put that in with the peas. Thanks, SV.

                    1. re: Sal Vanilla

                      Question please. I'm wondering if I should use much less water than usual. I would think not. They're still going to absorb the same amount. Right? Any guidance would be appreciated.

                      1. re: c oliver

                        yes, if its not too late, use the same amount of water, it will be great!

                      2. re: Sal Vanilla

                        The dogs let us sleep in til almost 8 this morning! First thing I did was sample the peas. (Hey, I'm a Southern girl and can eat them any time of day, hot or cold. My daddy said that if I died before he did he wasn't going to bury me, he was going to have me stuffed with black-eyed peas.) They're perfect. I cut up a good-sized piece of pork belly into pretty small pieces and chopped half a large onion. Cooked them til the meat was pretty brown and the onions clear and browning. Stirred those into the dry peas in the SC and added roughly two quarts of water. Set in on low and now 12 hours later I have beautiful peas with a much brown liquid than I normally have. I usually salt up front but didn't this time. I think the peas are more intact but that could well be because of the really low cooking temp. Thanks for this great little tip. Happy New Year's.