I know this post is a little late for New Year’s Day but you can file it away for next year, or make it just because today.
New year’s Black Eyed Peas
The tradition down south is to eat black eye peas and cabbage on New Year’s Day. I’ve been participating in the tradition for a few years now. The peas are for prosperity and the cabbage is for luck and money. T doesn’t like black eyed peas so we don’t eat them any other day than today. This year I tried something a little different and used roasted pork neck bones instead of a ham hock. Below is the recipe I made.
Black Eyed Peas
1.4 lbs of neck bones roasted
3.5 oz of whole slab bacon diced
3 cloves of garlic minced
2 jalapenos minced
1 onion diced
1 bell pepper diced
1 box of chicken stock
8 cups of water
3 packages of fresh black eyed peas (about 6 cups)
1 tbsp oregano
1tbsp onion powder
1tbsp garlic powder
Salt and black pepper to taste
Roast the bones at 450 for an hour. These bones had meat on them that I later shredded into the mix.
Cook the bacon on low for 5 minutes to render some fat and cook down the bacon.
Turn the heat up to medium high and add the onion, and peppers. I was busy making corn bread and forgot the vegetables so they got a little darker than I like but a good caramelization on the bottom of the pan is okay. You will deglaze it in a bit.
I cooked the veggie until they were soft and starting to brown about 10 minutes. Add the garlic, broth, water, and bones.
Boil the bones for 1-2 hours with all the ingredients. The longer the boil the more flavor you will get from the bones. Add the peas to the water and boil for 10 minutes. My peas were presoaked as is common this time of year. If you cannot find presoaked beans use dried beans and soak them overnight. Add remaining ingredients and turn to low cook until the beans are soft, about 2 hours. I cooked mine overnight.