With a nutty texture and tasty, earthy flavor, black-eyed peas are a classic family favorite. Although they are delicious at any time of the year, many people also believe that eating them on New Year's Day will bring good luck and prosperity in the new year.
1ham hock or ham shank,can substitute a leftover ham bone or smoked turkey.
1tablespoonolive oil
1sweet onion,medium, chopped
2tablespoonsred wine vinegar
4clovesgarlic,finely minced
1pinchcrushed red pepper flakes
½teaspoonkosher salt
¼teaspoonground black pepper
Instructions
Rehydrate peas using the quick soak method or overnight soak method. Drain and rinse.
Add the olive oil to a large pot or dutch oven over medium-high heat. Add the chopped onions and ham hock and saute until the onions are tender. This should take about four to five minutes. Add the garlic and saute for about one minute.
Add the peas, chicken stock, red wine vinegar, and crushed red pepper flakes. Bring to a boil and reduce the heat to low. Cover the pot and let the mixture simmer for 45-60 minutes.
Season with salt and pepper and serve immediately. If desired, garnish with parsley, thyme, or chives.
Notes
Before you begin cooking with the dried peas, you need to rehydrate them using one of two methods:
The first method is to soak them overnight by placing the peas in a bowl or pot of water and allowing them to sit for at least 6-8 hours. They do not need to be refrigerated. Then they need to be drained and rinsed thoroughly with fresh water. At this point, they are ready to cook.
If you are in a hurry, use the quick-soak method. Add the peas to a medium-sized saucepan over medium-high heat, cover with water, and bring to a rapid boil. Continue boiling for two more minutes. Remove them from the heat, cover them, and let sit for at least an hour. Then drain and rinse with fresh water.
For both methods, keep an eye on them and add more water if needed to keep them covered in fresh water while they rehydrate.
I don't recommend it, but you can make this recipe using canned peas. Rinse and drain them thoroughly, then proceed with the recipe, and only add a half cup of chicken stock for every can instead of what's listed.
If you are lucky enough to have fresh peas, follow the directions as written, except do not hydrate them before cooking. They will also not take quite as long to cook.
To make this recipe in a Crock-Pot or slow cooker, saute the onions and garlic as directed, and when they are done, put them and the rest of the ingredients in your Crock-Pot or slow cooker. Cook on high for four hours or low for eight hours.
Leftovers can be stored covered in the refrigerator for up to four days. They can also be frozen in an airtight container for several months. Place them in a saucepan on the stove over medium-low heat to reheat. Feel free to add water or chicken stock if they get too thick.
This recipe can be made up to 48 hours ahead. Store covered in the refrigerator and reheat on the stove when ready to serve. They tend to thicken when refrigerated, so you may need to add more water or chicken stock to thin them out.