Black-eyed peas

black-eyed_peas

When one thinks of Southern cuisine, several iconic dishes come to mind, including fried chicken, collard greens, and of course, black-eyed peas. The latter is a staple in many households, particularly on New Year’s Day, when it’s said to bring good luck and prosperity for the year ahead.

Traditionally, the Southern black-eyed peas recipe is made with bacon or ham hocks, onions, garlic, and a blend of spices like paprika, cumin, and chili powder. The peas are then simmered in water or chicken stock until tender and served alongside rice or cornbread.

However, like many Southern dishes, black-eyed peas can vary greatly from household to household, with each cook adding their own twist or secret ingredient to make it uniquely their own. Some may choose to add sausage instead of bacon or use a different blend of spices that reflects their family’s heritage.

Despite these variations, there are a few key elements that are essential to making a perfect pot of Southern black-eyed peas. Firstly, it’s important to soak the peas overnight to ensure they cook evenly and tenderize properly. Secondly, the flavor base created by sautéing onions, garlic, and meat cannot be skipped as it imparts a depth of flavor that is essential to the dish. Finally, taking the time to let the peas simmer for an extended period allows the flavors to meld together and create a rich, hearty dish that satisfies both the stomach and the soul.

While black-eyed peas have long been associated with Southern cuisine, they actually have a rich history that reaches far beyond the United States. The peas were originally brought to America by slaves from West Africa, where they had been a dietary staple for generations. They were later introduced to other parts of the world, including Asia and Europe, where they were known as cowpeas or field peas.

Today, black-eyed peas are widely available in any grocery store and can be a relatively inexpensive way to add protein and fiber to your diet. They are also incredibly versatile and can be used in everything from stews and salads to dips and spreads.

In spite of its humble origins, the Southern black-eyed pea recipe has become iconic not just for its taste but the tradition it represents. Whether it’s eaten on New Year’s Day or any other day of the year, this dish is a beloved part of Southern culture and a reminder of the resilience and creativity of the African-American community.

Ingredients:

  • 1 pound dried black-eyed peas
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1-2 jalapeño peppers, seeded and chopped
  • 1-2 smoked ham shanks or hocks
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • Water or chicken broth
  • Hot sauce, for serving (optional)

Instructions:

  1. Rinse and sort the black-eyed peas, removing any stones or debris.
  2. In a large pot or Dutch oven, sauté the onion, garlic, bell pepper, and jalapeño pepper over medium heat until softened, about 5 minutes.
  3. Add the ham shank or hock to the pot.
  4. Add the black-eyed peas, smoked paprika, cumin, thyme, salt, and pepper to the pot.
  5. Pour enough water or chicken broth into the pot to cover the peas by about 2 inches.
  6. Bring the pot to a boil, then reduce the heat and simmer the peas for about 1 hour, or until tender.
  7. Remove the ham shank or hock from the pot and shred the meat, then return it to the pot.
  8. Serve the black-eyed peas hot, with hot sauce on the side if desired.

Enjoy your delicious Southern Black-eyed peas!