Drunken Black-Eyed Peas
provided by Cindy K. Smith
Black-eyed peas and greens are a must for southern New Year's Day celebrations. Thought to bring luck, this meal is steeped in tradition. Some theorize the peas represent coins and the greens (traditionally collards) represent green money, or dollars.
Preparation for these legumes can be as simple as covering with stock or water, salt and pepper, and boiling for an hour. However, we have added a new twist on this year's peas!
Adding pork to the recipe is traditional, though not necessary.
- 4 cups Black-Eyed Peas
- 1\4 cup Extra Virgin Olive Oil
- 1 Medium Sweet Onion - coarsely chopped
- 2 slices of Streaky Bacon, Bacon, Turkey Bacon (optional)
- 1 can of Beer or Ale
- 2 + cups Water or Chicken or Vegetable Stock
Begin by washing the peas. Discard stones and discolored peas. Set aside.
Over medium heat, pour olive oil into a deep pot. Add onions and sauté. Once the onions appear translucent, add the peas and stir to coat in oil. Add the beer and 2 additional cups of water or your favorite stock. Make sure the peas are covered in liquid, adding to the amount if necessary. Bring to boil. Boil for a minute, then reduce heat to a low boil and cover. Check periodically and stir gently.
Add more liquid if necessary. The total cooking time should be approximately one hour. However, check the peas occasionally being cautious not to overcook as they will become mushy. Season toward the end with salt and coarse ground pepper. Serves 6.
For easy Hoppin' John, mix left over peas with corn kernels, white rice, scallions and top with grated parmesan cheese! Also, you can add chopped Jalapenos for a Warming Hoppin' Juan!