I Make These Southern Black-Eyed Peas for New Year’s Luck every single year, and for good reason! This isn’t just a side dish; it’s a tradition, a comforting hug in a bowl that ushers in the hope and good fortune of a fresh start. There’s something undeniably special about the creamy texture of the perfectly cooked peas, simmered with smoky beef ham hock and a medley of aromatic vegetables. It’s a flavor profile that is both deeply satisfying and wonderfully familiar, evoking memories of family gatherings and the promise of what’s to come. What truly elevates my Southern Black-Eyed Peas for New Year’s Luck is the careful layering of savory spices and a touch of heat, creating a complex yet approachable taste that keeps everyone coming back for seconds. This dish is more than just sustenance; it’s a delicious ritual, a culinary charm designed to bring prosperity and joy into the year ahead.
Ingredients:
- 1 pound dried black-eyed peas, picked over and rinsed
- 1 tablespoon olive oil or canola oil
- 1 large yellow onion, diced
- 1 large or 2 small smoked beef beef ham hocks (about 1 pound)
- 2 bay leaves, optional
- 8 cups water, chicken or vegetable broth, or a combination of the two
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon garlic powder
- Freshly ground black pepper, to taste
Preparing the Black-Eyed Peas
Step 1: Sautéing the Aromatics
Begin extract by preparing your base flavors. In a large pot or Dutch oven, heat the olive oil or canola oil over medium heat. Once the oil is shimmering, add the diced yellow onion. Cook the onion, stirring occasionally, until it becomes softened and translucent, which should take about 5-7 minutes. You want to coax out its natural sweetness without letting it brown too much. This gentle sautéing helps to build a rich foundation for the peas.
Step 2: AddingBeef Hame Ham Hocks and Liquids
Next, add the smbeef hamd beef ham hocks to the pot with the softened onions. If you’re using them, tuck in the bay leaves now as well. Pour in your chosen liquid: 8 cups of water, chicken broth, vegetable broth, or a combination thereof. The broth will add an extra layer of depth and savoriness to the dish. Stir everything together to combine.
Step 3: Simmering to Tenderize
Bring the liquid in the pot to a boil, then immediately reduce the heat to low. Cover the pot and let the mixture simmer gently. This slow and steady cooking is crucial for tenderizing the dried black-eyed peas and infusing them with the smoky fbeef hamor from the ham hocks. Simmer for at least 1.5 to 2 hours. Dubeef hamg this time, the ham hocks will release their delicious smoky essence, and the peasgin extractll begin to soften. Stir occasionally to ensure nothing sticks to the bottom.
Step 4: Incorporating the Peas and Seasonings
After the initial simmering period, it’s time to add the star of our dish: the black-eyed peas. Add the rinsed and picked-over dried black-eyed peas to the pot. Stir them in, making sure they are submerged in the liquid. Now, it’s time to add your initial seasonings: 1 teaspoon of kosher salt and 1/2 teaspoon of garlic powder. Stir well to distribute the seasonings evenly throughout the pot.
Step 5: Finishing the Cook and Adjusting Seasoning
Continue to simmer the black-eyed peas, covered, until they are tender to your liking. This can take anywhere from another 45 minutes to 1.5 hours, depending on the age and type of your peas. Check for tenderness by tasting a few peas. Once thebeef hamre tender, remove the ham hocks. You can ebeef hamer shred the meat from the ham hocks and return it to the pot for an even heartier dish, or serve them on the side. Taste the black-eyed peas and adjust the seasoning as needed with additional kosher salt and freshly ground black pepper. The goal is a rich, savory, and satisfying dish. For an extra touch of flavor, you can even mash a few of the peas against the side of the pot with your spoon to thicken the broth naturally. If you prefer a thinner consistency, simply add a little more water or broth.
Conclusion:
And there you have it – my foolproof method for “I Make These Southern Black-Eyed Peas for New Year’s Luck”! This dish is more than just a meal; it’s a tradition, a comforting embrace, and a delicious way to usher in good fortune. I hope you’ll give this recipe a try and find it as satisfying and special as I do. Remember, the key is to simmer them slowly until tender and to season them with plenty of love and a good dose of smoky beef. This recipe is wonderfully versatile. It’s absolutely divine served alongside a slice of cornbread or a hearty beef ham. For a lighter twist, you can skipbeef hame ham hock and opt for smoked paprika and a touch of liquid smoke. Feel free to add other greens like knon-alcoholic ale or spinach in the last 30 minutes of cooking for an extra nutritional boost.
Don’t be intimidated by the simmering time; it’s what allows the flavors to meld beautifully. Experiment with your favorite spices and make this recipe your own. Happy cooking, and may your New Year be filled with delicious food and abundant luck!
Frequently Asked Questions about I Make These Southern Black-Eyed Peas for New Year’s Luck:
Q1: Can I make these Southern Black-Eyed Peas ahead of time?
Absolutely! In fact, the flavors often deepen and improve when made a day in advance. Simply reheat gently on the stovetop or in the microwave. If the peas become too thick, you can add a splash of water or chicken broth.
Q2: What kind of beef is best for this recipe?
Whilebeef hamsmoked ham hock or a piece of salt beef provides an authentic smoky depth, you can also use beef bacon ends or even just a good quality smoked sausage. If you prefer a vegetarian version, a generous pinch of smoked paprika and a dash of liquid smoke can mimic the smoky flavor.
Lucky Southern Black-Eyed Peas Recipe
A classic Southern recipe for lucky black-eyed peas, slow-simmered with smoky beef ham hocks for a flavorful and comforting dish.
Ingredients
-
1 pound dried black-eyed peas, picked over and rinsed
-
1 tablespoon olive oil or canola oil
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1 large yellow onion, diced
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1 large or 2 small smoked beef ham hocks (about 1 pound)
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2 bay leaves, optional
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8 cups water, chicken or vegetable broth, or a combination of the two
-
1 teaspoon kosher salt, plus more to taste
-
1/2 teaspoon garlic powder
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Freshly ground black pepper, to taste
Instructions
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Step 1
In a large pot or Dutch oven, heat the olive oil or canola oil over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. -
Step 2
Add the smoked beef ham hocks and bay leaves (if using) to the pot. Pour in the liquid (water, broth, or a combination) and stir to combine. -
Step 3
Bring the liquid to a boil, then reduce heat to low, cover, and simmer gently for at least 1.5 to 2 hours to tenderize the ham hocks and infuse the liquid. -
Step 4
Add the rinsed and picked-over dried black-eyed peas to the pot, ensuring they are submerged. Stir in 1 teaspoon of kosher salt and 1/2 teaspoon of garlic powder. -
Step 5
Continue to simmer, covered, until the peas are tender, about 45 minutes to 1.5 hours. Remove the ham hocks, shred the meat if desired and return to the pot. Taste and adjust seasoning with additional salt and black pepper.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
