Black-eyed peas are a type of legume that is often eaten as a traditional New Year’s Day dish in the southern United States. They are believed to bring good luck and prosperity in the coming year.
This recipe combines black-eyed peas with two types of pork: bacon and pork shoulder. The bacon is used to add flavor to the dish, while the pork shoulder is used to add protein and richness. The black-eyed peas are simmered in a mixture of chicken broth, onions, and garlic, and seasoned with salt, pepper, and a bay leaf. The dish is finished off with a touch of cayenne pepper for a slight kick of heat.
This hearty and flavorful recipe is perfect for a comforting winter meal. It’s easy to make and can be served with a variety of side dishes, such as cornbread, collard greens, or rice. Whether you’re looking to bring good luck in the new year or simply enjoy a delicious and satisfying meal, this recipe for black-eyed peas with bacon and pork is sure to be a hit. —justrecipes
What You'll Need
dried black-eyed peas
medium onion, diced
cloves garlic, minced
of fresh thyme
ham hock (optional)
Rinse the black-eyed peas and pick out any stones or debris.
In a large pot, add the water, black-eyed peas, onion, garlic, olive oil, salt, pepper, bay leaf, and thyme. If using a ham hock, add it to the pot as well.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let the peas cook for 1 hour, or until they are tender.
Remove the bay leaf and thyme sprigs before serving. If using a ham hock, remove it from the pot and shred the meat before adding it back to the pot.