Happy New Year! In the southern US, eating this dish on New Year's Day is thought to bring a prosperous year filled with luck. To add wealth, serve with green vegetables to represent the color of money (collard greens, chard, cabbage, etc), and with cornbread (the color of gold).
When served over rice, this dish is sometimes called Hoppin' John.
This vegetarian recipe is derived from one that was in the LA Times a while back. Ham, bacon, or sausage can be added. This is delicious any time of year - don't just wait for new year's day to have it.
1 pound (~2 cups) dry black-eyed peas
6 cups hot water
4 tablespoons olive oil
4 cloves garlic, minced
1 large yellow onion, chopped
4 celery stalks, chopped
1 teaspoon salt
1/4 teaspoon cayenne pepper (more to taste)
1 teaspoon oregano
2 bay leaves
4 cups stock
Rinse the peas in cold water, place them in a large pan, covering with hot water. Allow them to soak overnight. If you don't have time for overnight soaking, bring the pease and water to a boil, allow to boil for 2 minutes, then remove from heat and let stand for 1 hour.
Stovetop method:
Heat olive oil in a skillet. Cook garlic, onion, and celery in oil until transparent. Add salt, cayenne, oregano, bay leaves, and cook for a few more minutes. Drain the peas, discarding the soaking liquid. Combine the peas, stock, and skillet mixture in a large soup pot. Cover and cook slowly for 45-60 minutes or until the peas are tender.
Slow cooker method:
Heat olive oil in a skillet. Cook garlic, onion, and celery in oil until transparent. Add salt, cayenne, oregano, and bay leaves, and cook for a few more minutes. Drain the peas, discarding the soaking liquid. Combine the peas, stock, and skillet mixture in the slow cooker. Cook on high for 3-4 hours, until the peas are tender.
4 cloves garlic, minced
1 large yellow onion, chopped
4 celery stalks, chopped
1 teaspoon salt
1/4 teaspoon cayenne pepper (more to taste)
1 teaspoon oregano
2 bay leaves
4 cups stock
Rinse the peas in cold water, place them in a large pan, covering with hot water. Allow them to soak overnight. If you don't have time for overnight soaking, bring the pease and water to a boil, allow to boil for 2 minutes, then remove from heat and let stand for 1 hour.
Stovetop method:
Heat olive oil in a skillet. Cook garlic, onion, and celery in oil until transparent. Add salt, cayenne, oregano, bay leaves, and cook for a few more minutes. Drain the peas, discarding the soaking liquid. Combine the peas, stock, and skillet mixture in a large soup pot. Cover and cook slowly for 45-60 minutes or until the peas are tender.
Slow cooker method:
Heat olive oil in a skillet. Cook garlic, onion, and celery in oil until transparent. Add salt, cayenne, oregano, and bay leaves, and cook for a few more minutes. Drain the peas, discarding the soaking liquid. Combine the peas, stock, and skillet mixture in the slow cooker. Cook on high for 3-4 hours, until the peas are tender.
No comments:
Post a Comment