We really have a lot of time honored New Years Day eating traditions here in the South. Black eyed peas and greens are standard New Years Day fare. Usually, the opinion of black eyed peas is split down the middle with people either loving them or disliking them intensely. I must admit, a plain dish of black eyed peas really won't satisfy my family's taste, so, I began adding some of our favorite Tex-Mex flavors to my black eyed peas, which we truly love. We're also die hard rice lovers, and for these peas, a scoop of rice is an absolute must!
You'll need:
1 lb. dry black eyed peas rinsed and picked over
10 slices of thick cut bacon cooked and crumbled
1 14.5 oz. can of chili seasoned tomatoes [I used Del Monte Zesty Chil Style]
2 14.5 oz. cans of low sodium chicken broth plus 1/2 cup
1 medium sweet onion finely diced
1/3 cup diced jalapeno or poblano or green pepper
10 oz. cubed fully cooked ham
3 Tbs. bacon drippings
seasonings:
3/4 tsp. seasoned salt [more or less to your taste]
3/4 tsp. ground cumin
1/2 tsp. dark chili powder
1/2 tsp, red pepper flakes
1 tsp. worcestershire sauce
3-4 cloves minced garlic
1 bay leaf
4 Tbs. chopped fresh cilantro
freshly ground black pepper to taste
Place the peas into a colander and rinse well, remove any debris. Place into a pot and cover with water and allow to soak on the counter overnight. Before cooking, drain and rinse well. On the stove top, in a large pot or dutch oven, cook the bacon until crispy, then remove with a slotted spoon to drain on paper towels. Remove all but 3 tablespoons of the bacon drippings. To the pot add the diced green pepper, of your choice, and diced onion. If, you choose to use a hot pepper, such as a jalapeno, you may need less than 1/3 cup, use your best judgement and alter the amount to your taste. Cook until tender, scraping all of the brown bits from the bottom of the pot. Add the minced garlic and saute for another 1 minute. Add the diced ham, and saute for 1-2 minutes.
Next, add the rinsed black eyed peas, chicken broth, canned tomatoes, and seasonings to the pot. Reserve half of the cilantro to stir into the peas at the end of cooking. Season with black pepper to your taste. The seasoned salt and pepper can be adjusted again, later.
Simmer for 1 hour 15 minutes until the peas are tender. Remove the bay leaf, then taste and adjust the seasoned salt and pepper if needed. Simmer an additional 15 minutes without the lid until the liquid becomes a bit thickened. Stir in the remaining cilantro just before serving. Serve with a scoop of rice and garnish with bacon crumbles. Yield: 8-10 servings
Cook's note:
Quick soak method: Rinse the black eye peas, and place into a pot. Cover with water allowing 1 inch over the top. Bring to a boil on the stove top and boil for 1 minute covered. Remove from the stove and allow the peas to sit for 1 hour covered. Rinse, then proceed with the instructions above.
This same method will work with pinto, navy, or butter beans.
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