Eating Black eyed peas have long been a tradition in Texas and the South. I don't ever remember a time we didn't eat them on New Year's Day. No matter what the menu was that day, there was always a pot of black eyed peas, if just to eat even a spoonful. Legend has it that eating them will bring prosperity and good-luck for that year. They are said to look like coins when they swell up after cooking. I've always loved vegetables, all kinds and eat them year round so I have no problem with black eyed peas. Most kids seem to not even want to try them. They do have a distinct flavor, and recipes vary by region. I like fresh, dried or frozen peas, cooked with a smoked ham bone.
And if you have a restaurant around you called "The Black-Eyed Pea" they serve them complementary on New Year's Day.
Do they bring me luck each year? No, I don't believe in that stuff, but it's a fun tradition, and I like to eat them, as a matter of fact I just got back from the store with a frozen bag, but I'm too late with the ham bone, my dad gave that to their miniature dachshund (ok, the bone is bigger than she is!). Great...Thanks Dad! Oh well, what are families for? I guess I'll use bacon. And don't forget to make a pan of sweet cornbread!
Here are some recipes and variations:
This is called "Texas Caviar" and uses canned peas.
2 cans black eyed peas, rinsed and drained
2 cans Rotel diced tomatoes with chiles*
1 can shoepeg corn* (optional, but try to find)
2-3 jalapeno peppers, diced and seeded (to taste)
1/2 bunch cilantro, finely chopped (to taste, it can be quite strong)
8 oz. zesty Italian dressing
Hopin' John (with rice and peas)
- 1 lb dried black-eyed peas, picked over and soaked overnight in 6 cups cold water
- ½ lb smoked turkey or ham hocks
- 1 onion, chopped (about 1 cup)
- ½ cup chopped green bell peppers (optional)
- 1 whole cayenne pepper or ½ teaspoon cayenne flakes
- 1 cup cooked rice
- Place the peas and water in a pot over moderate heat and add the smoked meat, onions, green peppers, and hot pepper.
- Bring to a boil and reduce the heat to low, cover, and simmer for 1 to 1 ½ hours, or until the peas and meat are tender.
- Remove the hot pepper.
- Remove the skin and bones from the smoked meat and cut the meat into small pieces.
- Return the meat to the pot.
- Add the cooked rice to the pot and heat about 5 minutes.
- Additional salt is not needed as the smoked meat contains enough salt to season the peas.
- Serve with corn bread.
Note: for a quick version of this recipe, a 20 ounce package of frozen black-eyed peas can be substituted. Cook frozen peas, onion, and peppers about 4 minutes then add 1 cup chopped cooked ham and 1 cup cooked rice. Add salt and black pepper to taste.
And the basic version:
Frozen black eyed peas are usually found in the freezer section of the grocery store. Bacon is usually used instead of ham for a better flavor.
Frozen Black Eyed Peas
2-slices bacon, cut into halves
1/2-cup onion, chopped
2-cloves garlic, finely chopped
1-16-oz bag black eyed peas
1/4-tsp. sugar
Salt and pepper
Directions: In a large pot: Cook the bacon until it is almost done. Saute the chopped onion and the garlic. Add the frozen black eyed peas and cover them with water. Season with the salt, the pepper and the sugar. Cook on medium-low until they are done.
Canned black eyed peas are the quickest way to cook them and they are usually well seasoned with added bacon. Although, the home cook might add two slices of cooked bacon and lightly season them.
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