A savory Southern classic dish and the perfect way to ring in the New Year!
As a kid, it was never too unusual to me that we ate black-eyed peas at the beginning of the New Year. It wasn’t necessarily on New Year’s Day but sometime early in January. Although the tradition around eating black eyed peas for each new year is associated with luck, I don’t think that is why my parents actually prepared them. I think it was more about the fact that it was a nice tradition and a delicious but affordable dish for a large family.
What I love about black eyed peas is not just the fact that they remind me of home and my childhood but also, they are just so simple to prepare. With minimal ingredients and a bit of time, you’ve got a simple meal. Paired with rice or more traditionally, corn bread and collard greens, you really have a satisfying, hearty wintertime meal.
Here’s the recipe:
Black Eyed Peas with Snaps & Bacon
- 1 cup dry black eyed peas
- 1/2 cup chopped onion (about 1 small onion)
- 1/2 cup green beans (snapped into 1-2 inch pieces)
- 2 TBSP cubed bacon
- 4-5 cups of chicken broth (or water seasoned with chicken bouillon cubes)
- 2 dried bay leaves
- 1 tsp dried oregano
- salt, pepper, and red pepper flakes (to taste)
Quick Soak for the Black Eyed Peas: Place the black eyed peas in a large pot and cover with water. Bring them to a boil for 5 minutes and then cover. Allow the black eyed peas to soak for about 1.5 hours. Drain, rinse and set aside.
In a large pot, add the bacon and onion and sauté until the bacon is browned and onions are tender.
Then add the black eyed peas, bay leaves, oregano, salt, pepper, red pepper flakes and 2-3 cups of the chicken broth.
Bring the black eyed peas up to a medium boil and cook for 25 minutes, stirring occasionally and adding more chicken broth or water as needed.
Then add the green beans and cook for another 15 minutes, stirring occasionally.
Then remove from the heat and enjoy!
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