Friday Feed: Spicy Southern Black Eyed Peas

Favorite New Year’s Day Recipes | Spicy Southern Black Eyed Peas

By now, you’ll have seen a few different recipes for New Year’s Day – Hoppin’ John, they are also called.  This is my favorite way (and the only way) to prepare them. The only thing is that you have to think ahead, as the prep is about 1 hour to let the beans soak. It’s SO worth the wait. Enjoy and have a very happy new year!

Ingredients:

  • 1 pound dried black-eyed peas
  • 4 ounces salt pork, rind removed, diced, or thick bacon or hog jowl, diced
  • 1 cup chopped onion
  • 3 to 4 cloves garlic, minced
  • 1 to 2 cups diced cooked ham
  • 2 ribs celery, diced
  • 1/2 red bell pepper, diced, optional
  • 1/2 green bell pepper, diced, optional
  • 1 tablespoon Creole or Cajun seasoning mixture
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon pepper
  • ground hot pepper, optional, to taste

Preparation:

Following package directions, soak the black-eyed peas overnight or cover with water, boil for 2 minutes, then let stand for 1 hour. Drain.

Meanwhile, in a small skillet, sauté the diced salt pork with onion until onion is browned.

Combine salt pork and onions with the drained peas and remaining ingredients; Add water just to cover. Simmer for about 1 1/2 to 2 1/2 hours, or until tender, checking and adding a little more water if necessary. Taste and adjust seasonings.

Serve with hot boiled rice, spinach or other greens, and freshly baked skillet cornbread.

Serves 6 to 8

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