In my home and across the South, black-eyed peas are a symbol of prosperity and luck on New Year’s Day. They instill memories of my grandmother cooking our favorite dishes, followed by us devouring those Southern comfort foods.
As time passes, familiar recipes are reimagined and displayed in ways that convey progression. The look of the food may change, but the taste will always call back to the past — the culture.
These smells and tastes continue to remind me of cherished family traditions and gatherings.
Traditional New Year’s Southern favorites to add to these black-eyed pea dishes on your table for even more luck, prosperity and health in 2023 include
collard greens, cornbread and stewed tomatoes. Enjoy!
Hoppin’ John
The origin of the name Hoppin’ John is debated. Some believe the dish got its name from an old, hobbled man named hoppin’ John, who sold rice and peas in Charleston, S.C. Others believe children hopped around the table in anticipation of eating this tasty meal.
Serves 4-6
- 2 tablespoons vegetable oil (if using ham hock)
- 1 smoked ham hock or 8 ounces slab bacon, cut into ¼ inch pieces
- 1 small onion, finely chopped
- ½ green bell pepper, finely chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, finely chopped
- 1 ¼ cups dried black-eyed peas, soaked overnight and drained
- 1 tablespoon Cajun seasoning
- 2 teaspoons dried thyme
- 1 bay leaf
- 4 cups low-sodium chicken broth or water
- ½ teaspoon freshly ground black pepper
- Kosher salt
- Cooked long-grain rice and thinly sliced scallions (for serving)
Instructions:
If using ham hock, heat oil in a medium Dutch oven or other heavy pot over medium high heat. If using bacon, cook in a medium Dutch oven or heavy pot over medium low heat. Stir occasionally until bacon is crisp (8-10 minutes). Using a slotted spoon, transfer bacon to a paper towel-lined plate. Carefully pour out all fat, leaving about 2 tbsp in pot.
Add onion, bell pepper and celery to pot. Cook, stirring occasionally until beginning to brown (about 5 minutes). Add garlic and cook, stirring often, until fragrant (about 1 minute).
Add black-eyed peas, Cajun seasoning, dried thyme, bay leaf and ham hock (if using). Pour in broth. Bring to a rolling boil, then reduce heat and cover pot. Simmer until peas are tender but not mushy (about 1-1½ hours).
Drain pea mixture in a fine mesh sieve, then discard cooking liquid and bay leaf. Return pea mixture to pot and add pepper. If using bacon, return to pot and stir to combine. If using ham hock, remove from pot and let cool slightly. Pull meat from bone and return to pot. Discard bone. Taste and season with salt.
Divide rice among bowls and top with a ladleful of peas. Scatter scallions over.
Black-Eyed Pea Hummus
This recipe is a twist on the classic hummus appetizer. Substituting chickpeas with black-eyed peas gives the dip a very smokey flavor you will not regret. It’s the perfect dish for large gatherings or dinner parties.
Serves 5
- 1 can (15 ounces) black-eyed peas
- 3 tablespoons tahini paste
- 3 tablespoons fresh lemon juice (or one lemon)
- 3 tablespoons extra virgin olive oil
- ½ teaspoon garlic power
- ½ teaspoon onion powder
- ½ teaspoon salt (add more to taste)
- 3-4 tablespoons water
- 1/8 teaspoon smoked paprika (optional)
Instructions
Drain and rinse black-eyed peas under cold water, reserving liquid (set aside). Place in food processor (a bullet machine also works). Add tahini paste, lemon juice, garlic and onion powder, salt, water and olive oil. Blend together until creamy and smooth. Add more salt and pepper to taste and serve.
Hummus can be made in advance and stored in the fridge for a week in a covered, air-tight container.
Kimberly Kapustein is a Dahlia Park resident.
