Black eyed peas have been synonymous with good luck for centuries in the African diaspora. This why we eat them for New Year's Day, to ensure that we good fortune the entire year. When I was growing up we always ate black eyed peas and cabbage after we came from the New Year's Eve watch night service at church. I love beans of all kind so I eat this all throughout the year. This recipe uses salted pork and black garlic to add depth and dimension to the black eyed peas.
Ingredients
1 lb Black eyed peas - soaked overnight
1 onion
1 bell pepper
2 stalks of celery
12 oz salted pork
1 quart water
1 tbsp Creole seasoning
2 tsp Cayenne pepper
2 tbsp black garlic
3 bay leaves
Instructions
1. Cut salt pork into strips.
2. Heat stock pot or dutch oven on medium heat.
3. Add salt pork to pan and cook until brown, about 30 minutes.
4. While meat is cooking, chop onion, celery, and bell peppers into small pieces.
5. After the salt pork is done, add onion, celery, bell pepper, bay leaves and black garlic to the pot. Stir and cook for 15 minutes.
6. Add black eyed peas, Creole seasoning, cayenne pepper, and water to the pot. Stir and cover pot. Cook for 3 hours, stirring occasionally. Serve warm with rice when done.
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