PORK AND BLACK EYED PEA CHILI

Pork and Black Eyed Pea Chili image

Black eyed peas are traditionally served on New Year's Day for good luck. Since they swell when cooked, they symbolize prosperity for the New Year. They are served with some sort of pork product, symbolizing positive forward motion, since pigs root forward when foraging for food. Also eaten on New Years are greens (turnip, mustard, or collard) which symbolize money. There are two schools of thought on the origin of this custom which was adopted around the time of the American Civil War. In one, the practice was adopted after General Sherman's troops wiped out all food supplies he came across in the South. The "field peas" were spared because the Northeners considered them only fit for animal fodder. The other thought is that the practice dates back to ancient Babylonia where the New Year's table contained Qara (calabash squash or bottle gourd), Rubiya or Lubiya (black-eyed peas), Kartei (leeks), Silka (spinach or beet greens), and Tamrei (dates) and was brought to the US in the 1730's by Sephardic Jews that settled in Georgia. The practice of eating black-eyed peas caught on around the time of the Civil War.

Provided by threeovens

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

Previous Next

Ingredients

1 tablespoon vegetable oil
1/2 lb andouille sausage, chopped
1 lb ground pork
2 celery ribs, chopped
1 green bell pepper, chopped
1 onion, chopped
2 garlic cloves, minced
1 bay leaf
salt & freshly ground black pepper
2 cups chicken stock or 2 cups chicken broth
14 1/2 ounces tomatoes (canned) or 14 1/2 ounces tomatoes with mild chilies, diced (canned)
15 1/2 ounces black-eyed peas (canned)
2 tablespoons hot pepper sauce
fresh thyme, chopped
2 tablespoons chili powder
1 tablespoon sweet smoked paprika
2 teaspoons ground coriander
2 green onions, chopped
cornbread or corn muffin, for serving

Steps:

In a large pot or Dutch oven, heat oil over medium high heat and brown sausage for about 2 minutes; add ground pork and brown for an additional 2 minutes.
Add celery, bell pepper, onion, garlic, and bay leaf; season with salt and pepper.
Cook, stirring occasionally, until veggies are softened, about 5 minutes.
Stir in chicken stock or broth, tomatoes, black-eyed peas, hot sauce, thyme, chili powder, paprika, and coriander; bring to a boil, then turn down heat and cook about 10 minutes.
Garnish with green onions and serve with corn bread or corn muffins.

Nutrition Facts : Calories 754, Fat 45.9, SaturatedFat 15.4, Cholesterol 142.6, Sodium 1517.4, Carbohydrate 35.1, Fiber 8.7, Sugar 8.1, Protein 50.9

*** Explore more Pork And Black Eyed Pea Chili Recipes »

Comment
Leave a comment

Marnel Move I Pass

[email protected]

Yum! This chili is delicious and so easy to make. I'll definitely be making it again.

Zarqawi Naseeri

[email protected]

I love this recipe! The only thing I would change is to add a bit more spice. I like my chili to be a little bit spicy, so I would add a teaspoon or two of chili powder or cayenne pepper.

Prasad Prasad

[email protected]

The chili turned out perfect! The pork was tender and juicy, and the black-eyed peas were cooked perfectly. The chili had a great flavor and wasn't too spicy. I would definitely recommend this recipe.

Raju Hossin

[email protected]

I made this chili for my family last night and it was a hit! Everyone loved it, even my picky kids. The chili was easy to make and didn't take too long. I will definitely be making this again.

Abu Bakr s

[email protected]

This chili is amazing! It's so flavorful and hearty. I love the combination of pork and black-eyed peas.

Asmila Mohab

[email protected]

This pork and black-eyed pea chili is a hearty and delicious dish that is perfect for a cold winter day. The pork is tender and flavorful, and the black-eyed peas add a nice texture and protein boost. The chili is also packed with vegetables, which m

Name

Message