We get more requests for Black Eyed Peas for New Year’s Day than just about anything. Eager shoppers come to our stores or online, expecting us to have the best and we have to explain that peas aren’t a New World crop and we don’t grow them.
Most customers look at us like we’re nuts.
Super Lucky Black Eyed Peas from Steve Sando on Vimeo.
I have tried to tell Southerners that black beans are actually luckier but if you ever want to tick off someone from the South, suggest they skip Black Eyed Peas on New Year’s Day. It’s not pretty and I know from experience. We gave in this year and actually grew Black Eyed. They are very cute and more importantly, delicious. We have an extreme luck-inducing recipe below.
There are many ways to cook Black Eyed Peas for New Year’s Day. All of them are likely to bring you luck in the New Year but I think eating new crop peas guarantees that your year will be delicious as well. We can’t make any guarantees about the luck part.
I didn’t grow up with Black Eyed Peas and I’ve had them a few times and they were fine but I wasn’t a big fan. I think the real problem has been old peas and way too much pork. The smoked ham hock that is traditional is delicious but it’s a bit of a bully in the flavor department. After some experimentation, we came up with this version. The bacon is delicious but it doesn’t overwhelm the rest of the ingredients. Good bacon and good aromatics mean your pot liquor is going to be perfect so there’s really no need to use stock or broth. Water and the aromatics are going to make an ideal dish.
I would agree with most Southerners and insist you eat this with cornbread. I’m still working on it but I don’t have a favorite recipe yet.
I will confess. I ate these with my son Nico and we took a bite and thought,whatever. They’re fine. But then we quickly finished our bowls and craved more. We had seconds and at one point he said, “These are really good!” Take your time and let them charm you. It’s waltz, not a twerk.
And yes, this is going to be a fine year if you start it off with a bowl of new crop Black Eyed Peas.
Rancho Gordo Black Eyed Pea Stew
(or Southern Comfort from a Native Son of the Golden West)
1 pound Rancho Gordo Black Eyed Peas, cleaned and rinsed
¼ pound (4 or 5 pieces) bacon, chopped into rough squares
2 stalks celery, chopped
2 small carrots, peeled and chopped
2 small to medium white onion, chopped
2-3 cloves garlic, peeled and smashed
1 bay leaf
2 tablespoons tomato paste
½ cup whole canned tomatoes with some juice, roughly chopped
Salt
Pepper
Soak the Black Eyed Peas for 2 hours, covered by about 2 inches of water.
In a soup pot, gently cook the bacon on medium heat, stirring occasionally, until it’s just done, about 10 minutes.
With a slotted spoon, remove the bacon pieces and let them rest on a paper towel.
In the remaining bacon fat, saute the celery, onion, carrot and garlic on medium heat until soft, stirring occasionally, about 15 minutes.
When the vegetables are soft, add the Black Eyed Peas and their soaking water. Add enough water to cover the peas by about an inch. Stir, add the bay leaf and then raise the heat to high and bring the contents to a rapid boil. Keep boiling, partially covered, for 15 minutes.
Add 1 tablespoon salt and adjust the water so that the peas are again covered by about an inch. Reduce to a gentle simmer until the peas are soft, about 35 minutes.
Add the tomatoes and the tomato paste. Stir and then gently heat through, about 15 minutes on medium heat. Add pepper to taste and the reserved bacon pieces.
Adjust seasonings and serve.
Order Super Lucky Black Eyed Peas now.
