A Lucky Tradition

On the first day of 2022, what are your goals? What are your dreams? Most people jump into the new year with resolutions such as eating healthier, getting into shape, saving money, or even traveling more. What about tradition? Or better yet, what will you do to increase your chances for prosperity this year?

In the South, a common tradition is to make black-eyed peas on New Year’s Day. The peas (actually beans) swell when cooked, so they symbolize prosperity, the greens served with them symbolize money, and the pork represents positive motion because pigs root forward during foraging.

Carrying on the New Years’ traditions of those who have come before, in a small way, lets us continue a ritual that binds us to our legacies.

Whether you are continuing an old tradition or starting a new one, try this quick and easy recipe for black-eyed peas, that a panel of tasters declared “is the only way to eat them.”

Ingredients:

1 small Onion, chopped
2 Celery Ribs, diced
1 Red Bell Pepper
2 small Bay Leaves
2 sprigs Fresh Thyme, or 1/2 tsp dried
2 tsp Smoked Paprika
1/2 tsp Black Pepper
3/4 tsp table salt
4 cloves Garlic, minced
1 Jalapeño Pepper, seeded and diced
3 1/2 cups Chicken Broth, low sodium
2 tsp Balsamic Vinegar
4 slices Cooked Bacon, chopped
1 small Ham Hock (or meaty ham bone)
1 1/4 cups Black-Eyed Peas, dry*
2 cups Collard Greens, (optional) chopped in 2″ pieces

Instructions:

1. Rinse black-eyed peas in a colander, discarding any peas that are discolored or any small pebbles that may be in the dried peas.
2. Pour rinsed black-eyed peas into a large, heavy-bottomed stockpot and soak using one of two soaking methods:
   (1.) Quick Soak: Cover with water, plus about 2 inches. Bring to a boil and boil for 2 minutes.
   (2.) Overnight Soak: Cover with water, plus about 2 inches. Allow to soak in the stockpot, uncovered overnight. Once soaked, pour black-eyed peas through a colander again to drain the water.
3. In a large Dutch oven, sauté the bacon until crisp, remove from the pot, and set aside.
4. Add the onion, celery, bell pepper, and bay leaves. Cook, stirring occasionally, until the onion starts to turn translucent.
5. Stir in the thyme, smoked paprika, pepper, and salt.
6. Add the garlic and jalapeño. Cook for about 30 seconds, stirring frequently.
7. Add the broth, balsamic vinegar, bacon, and ham hock.
8. Stir in the black-eyed peas, and collard greens, if using.
9. Cook over high heat until it reaches a rolling boil for about 5 minutes.
10. Reduce heat to medium-low and simmer the black-eyed peas for 2 hours, or until beans are softened to your liking.
11. Remove ham hock and bay leaves.
12. Enjoy.