Christmas may be over, but the celebrating isn’t; New Year’s is less than a week away. If you’re in the southern United States, you can bet that black-eyed peas will be on the day’s menu. All good Southerners know that if you want to have good luck in 2012, you’ve got to eat at least a spoonful of black-eyed peas.
The traditional dish, Hoppin’ John, consists of rice and black-eyed peas seasoned with onions and pork (bacon or a ham hock), but these days pretty much anything goes from black-eyed pea cakes to black-eyed pea salsa. At the Garden Home Retreat you’ll find us eating salt pork black-eyed peas, turnip greens and cornbread. The turnip greens ensure wealth in the New Year and you’ve got to have cornbread to soak up all the good sauce.
Here’s a recipe for salt pork black-eyed peas. Top them with a tomato relish, hot sauce or some folks even like their peas with catsup.
- 3 cups dried peas
- 6 slices of salt pork
- ½ medium onion, chopped
- 1 teaspoon crushed red pepper
Soak the peas overnight and drain.
Place salt pork in a medium sized pot and cover with water. The water line should be about 1 inch above the pork. Bring to a boil and then reduce to a simmer. Cook for about 1 hour. You’ll know it’s ready when the water looks oily.
Add the prepared peas, onion and crushed red pepper. Again, the water line should be about 1 inch above the peas. Cook for about 30 minutes and then check for doneness. They should be tender, but not mushy. The fresher the dried peas, the quicker they will cook.
Season with salt and freshly ground black pepper. Serve hot.