I know it’s too late for New Year’s Day, but we ate our black eyed peas for good luck last week, and in case you want to eat them for some reason on any of the other 364 days of the year, I thought I’d share how I make mine.
#youknowyouresouthernwhen all your vegetables are laced with pork.
Black Eyed Peas Recipe
serves 6 or more, depending on serving size
– 1/4 pound salt pork
– 1 medium vidalia onion, finely chopped
– 2 or 3 garlic cloves, minced or pressed
– 2 cans black eyed peas, undrained, or 2 bags of frozen black eyed peas (without or without snaps) + 2.5 cups of water
Cut off and discard any skin from the salt pork, then cut into small pieces. Cook in a heavy saucepan over medium heat, stirring every now and then, until most of the fat is rendered. Add the onions and cook over medium heat until translucent. Add the garlic and cook approximately one more minute. Stir in the peas, add water (if necessary), and simmer until tender (30 to 40 minutes or so). Salt and pepper to taste. You can serve them over rice, if your heart so desires.
I used frozen black eyed peas with snaps this time around because they were out of plain frozen black eyed peas on New Year’s Day. Go figure. No worries. These were just as good.
We ate our black eyed peas for good luck, our greens for wealth, and our cornbread for gold…
So here’s to hoping our 2014 is filled with all of the above, plus happiness, health, and a lot more good food. :)