It’s Not Too Late…

For New Year’s Black Eyed Peas, that is. I have a big pot simmering on the stove at the moment. Of course, I thought I’d document the event for the blog, in case some of you aren’t Southern, or married to a Southerner. My husband, being a good Carolina boy, has to have his BEPs for the New Year. And being the good wife that I am, I am cooking up a pot for supper tonight. Here’s my recipe, such as it is.

Get everything together for the photo shoot:

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Saute up the veggies:

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Toss in everything else, and take another picture:

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While you wait for mine to finish, here’s the recipe.

1 large yellow onion
garlic, as much as you can stand (5 cloves in this batch)
3-4 stalks celery
1 large carrot
3 cups BEPs, picked over and rinsed
chicken stock (or veggie stock)
1 bottle beer, any variety
1 jar/can chopped tomatoes and juice (this was a 14 oz jar)
worcestershire, a splash
Dijon mustard, a teaspoon or two
thyme and oregano, about 1/2 tablespoon each
ground pepper
2 bay leaves
cayenne, to taste. I usually start with about 1/8 teaspoon, but generally add more later
Ham hock*
More liquid, as needed (I usually just add water at this point as necessary)

Chop up your veggies. Chopped bell peppers of any variety are good, too, I just didn’t have any. Saute in olive oil until the veggies are soft. Add everything else and bring to simmer. I usually start with a quart of chicken stock, the juice from the can of tomatoes, and the beer, and watch it as it simmers to see if it needs more liquid. You’re aiming for something that’s not too soupy, but juicy enough to ladle over rice later.
Cover and simmer until peas are soft, maybe 45-60 minutes. BEPs don’t take nearly as long as other beany varieties. Taste the juice somewhere along the middle, and adjust the seasonings. Add salt part-way into the cooking. Cook up a pot of white or brown rice, serve the  peas over the rice, wish for good luck in the NY!

A good IPA beer goes nicely with this, though a fruity red wine or a Spanish white works as well.

Have a good NY!

* Added later: I actually used a smoked ham shank this time, so it was meatier, then picked the meat off the bone after it was done and tossed it back in with the peas. Not necessary, but very yummy.

Comments

It’s Not Too Late… — 15 Comments

  1. Yum, yum. My mouth is watering. I’ll have to make the BEP’s myself, although there is not a drop of Southern blood in the family. My husband as raised in Arlington, VA, by parents from Iowa. I don’t think his mother made any beans other than opening Campbells Pork and Beans. Your recipe sounds pretty high class. Thanks for the vote of confidence on my hats, etc. I’m about to re-shape one of the neck gaiters in the basket. Step daughter comes in two days. I want all items to be presentable when she makes her choice(s).
    Happy New Year!!

  2. OK, I’m wishing I had some of those black-eyed peas, and we just had ours with our New Year’s dinner about 2 hours ago …
    Happy New Year! I hope the coming year is a good one for you and all of your family.

  3. I’ve never been interested in eating black eyed peas, but your recipe may change my mind. It look delicious! Happy New Year!

  4. We always do black eye peas on New Year’s Day, being from some ol’ southern stock on Mom’s side. It will have to wait a couple days this year. Do you think it will still be good luck? I like the sound of your recipe and will try it out. Thanks!

  5. Sounds wonderful. I am the daughter of a southerner so I do love my BEP. I may have to try your recipe, it sounds lovely.
    I recently made a big pot of split pea soup and used a ham shank instead of ham hock, because it was all they had at the store at the time, and I was really pleased with the outcome.