New Years Eve - Black-eyed Peas
It is a long-standing Southern custom to eat black-eyed peas and greens on New Year’s Day to bring fortune in the coming year. The black-eyed peas are sometimes said to represent coins and the leafy greens folding money. Two common theories on the origin of this tradition stem from the American Civil War. Some claim that Union soldiers left behind the peas and greens when pillaging the food supplies of their Confederate opponents, considering them food only fit for livestock, so Southerners considered themselves lucky to have these supplies. Another theory posits that black-eyed peas were eaten by African-Americans on January 1, 1863, the day that Lincoln declared that all enslaved people would be freed.
Black-eyed peas and greens are traditionally made using some kind of cured pork. Pigs represent prosperity in numerous cultures around the world, and during the winter months, cured meat would have been the only available option in the American South. The smoky flavor of such meats is a great complement to the earthy peas and slightly bitter greens, but if you want to keep your dish vegan, omit the meat and add a teaspoon of smoked paprika or a drop or two of liquid smoke to your dish!
The WHEATSVILLE DELI will be cooking up several dishes featuring these traditional ingredients to help you get your good luck on for 2023:
LUCKY BLACK-EYED PEA SOUP—tender peas and a whole array of fresh vegetables and herbs simmered in a tasty tomato-based broth. This soup goes wonderfully with our own Bakehouse-made cornbread (in spicy Southwestern or vegan varieties), yet another traditional New Year’s dish in the South.
TEXAS CAVIAR—a black-eyed pea salad with crisp colorful peppers and a tangy vinaigrette dressing.
PLAIN JANE BLACK-EYED PEAS--simply cooked and recipe-ready! Try them in this super-easy and very adaptable recipe for your first meal of the new year:
Southern Black-eyed Peas and Greens
YIELDS 4 servings
INGREDIENTS
2 tablespoons olive oil or bacon fat
1 yellow onion, finely diced
4 cloves garlic, minced
1 jalapeno, finely diced
2 bunches collard greens, cut into one inch pieces
1 cup diced ham cooked and chopped)
2 cups water (or chicken or vegetable stock)
2 cups cooked black-eyed peas (or 2 cans,
drained and rinsed)
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons cider vinegar
PREPARATION
Heat olive oil or bacon fat in a large pot with a lid over medium-high heat. Add onion and saute until softened, about 5 minutes. Add garlic and jalapeno and saute until garlic is fragrant, just a minute or two. (If you are using smoked paprika to replace the meat, add it here!). Add greens to pot, stir well, and cover pot for about 5 minutes. The greens will wilt quite a bit. Add ham, water or stock, peas, salt, and pepper, stir well, and cover. Cook for about 30 minutes. Stir in vinegar and taste for seasoning. If you use a ham hock, remove it, pull the meat from the bone with a fork and stir it into the pot. Enjoy!