BLACK-EYED PEAS WITH HAM HOCK AND COLLARDS
For the New Year's good fortune, a plate of black-eyed peas or other beans is considered auspicious, auguring wealth and prosperity. In the American South, they are traditionally eaten on the first day of the year. Adding cooked greens (the color of money) is said to make them even luckier. Simmered with onion and a meaty ham bone (other options are salt pork, bacon, pig's feet, hog jowl and ham hock), black-eyed peas are often seasoned quite simply, with just salt and pepper. They may also be made highly seasoned with hot pepper and spices. Freshly baked cornbread is the perfect accompaniment. Black-eyed peas served over steamed rice is called Hoppin' John.
Provided by David Tanis
Categories dinner, lunch, soups and stews, main course
Time 2h
Yield About 12 cups cooked beans, 10 to 12 servings
Number Of Ingredients 12
Steps:
- Drain peas and put them in a large Dutch oven or heavy-bottomed soup pot. Add ham hock or bone (if using slab bacon, cut it into 2-inch chunks), cover with 10 cups water and turn heat to high. Add salt, onion stuck with cloves, bay leaf, black pepper and allspice.
- Bring to a boil, then reduce heat to a gentle simmer. Skim off and discard any foam that rises to the surface. Simmer for 1 1/2 to 2 hours, until peas are tender. Throughout cooking, add water as necessary, always keeping liquid level 1 inch above surface, stirring with wooden spoon occasionally. Turn off heat. Check broth for salt and adjust seasoning. Mixture should be fairly brothy. With a pair of tongs, remove ham hock, ham bone or bacon. Chop meat and skin in rough pieces and set aside.
- Put a large wide skillet over medium-high heat. Add vegetable oil and heat until wavy. Add garlic and red pepper and let sizzle without browning. Add collard greens and stir to coat. Season with salt and add 1 cup water, stirring to help wilt greens. Add chopped ham and reduce heat to medium, then cover with lid slightly ajar and cook until greens are soft, about 20 minutes. Check seasoning.
- To serve, put greens and meat in low soup bowls, then ladle over hot black-eyed peas. Sprinkle with scallions.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 7 grams, Carbohydrate 19 grams, Fat 11 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 633 milligrams, Sugar 3 grams, TransFat 0 grams
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Aliyan Kashmeri
[email protected]This is the best black-eyed peas recipe I've ever tried.
Agudosi Heritage
[email protected]I'm not a big fan of collards, but I loved them in this recipe.
Sulman Baloch
[email protected]I think this recipe would be even better if you added a little bit of spice.
Levi Ochoa
[email protected]This recipe is a great way to learn how to cook soul food.
mahi bargui
[email protected]I like to serve this dish with cornbread and hot sauce.
Grace Danquah
[email protected]This dish is a great source of protein and fiber.
Ronniemwaura Ronniemwaura
[email protected]The collards in this recipe are so tender and flavorful.
Sajid Khan Sajid Khan
[email protected]I love the smoky flavor that the ham hock gives to this dish.
Lila Nalle
[email protected]This is a very affordable recipe. You can easily feed a large family for a very low price.
dead_zombiemaxYT
[email protected]This recipe is a great way to use up leftover ham. I always have ham leftover from the holidays, and this is a great way to use it up.
SHERU MALIK
[email protected]I love that this recipe uses simple, everyday ingredients. I always have everything I need on hand to make it.
Rasan Akram
[email protected]This is a really easy recipe to follow, even for a beginner cook.
Aaliyah Nshimirimana
[email protected]I made this recipe for a potluck, and it was a huge success. Everyone loved it!
Jaan Bloch
[email protected]This is a great recipe for a cold winter day. The ham hock and collards are so comforting and warming.
Jennifer Peaden
[email protected]I've made this recipe several times now, and it's always a hit. The combination of black-eyed peas, ham hock, and collards is just perfect.
Martin Gathaku
[email protected]This recipe was absolutely delicious! The ham hock gave the black-eyed peas so much flavor, and the collards were cooked perfectly. I will definitely be making this again.