Black-eyed Peas for New Year's Day?

TX2NC

TX2NC

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Anyone doing black-eyed Peas for New Year's Day?

If so, what are you adding to it?

I generally add salted pork, bacon, onion and celery but wouldn't mind new additions to try.
 
I’m in for recipes too!

I always make a nearly unbelievable mess of collards that the kids eat bowls full of. Need to add the back eyed peas.
 
I can't help with a recipe, but I'll say I've not eaten a black eyed pea in 42 years.

Sitting at granny's table new years day 1979 me and her were the only 2 eating from the jar. After we finished the first half pint and she opened the second , one of the elders around the table ask how I likes the pickled squirrel eyeballs.........

After I expelled the contents of my stomach onto my plate and got the butt whooping of my life, I can't even stand to SEE a black eyed pea
 
LeeMajors said:
I can't help with a recipe, but I'll say I've not eaten a black eyed pea in 42 years.

Sitting at granny's table new years day 1979 me and her were the only 2 eating from the jar. After we finished the first half pint and she opened the second , one of the elders around the table ask how I likes the pickled squirrel eyeballs.........

After I expelled the contents of my stomach onto my plate and got the butt whooping of my life, I can't even stand to SEE a black eyed pea
Click to expand...
Well dang, I can appreciate your disdain for them.
 
Always. Sometimes traditional, sometimes Hoppin John, sometimes made into homemade salsa. I don't think we have any saved recipes, just always doing something with all the traditional new-years food. Gotta keep all that good luck rolling. :rolleyes:
 
TX2NC said:
Anyone doing black-eyed Peas for New Year's Day?

If so, what are you adding to it?

I generally add salted pork, bacon, onion and celery but wouldn't mind new additions to try.
Click to expand...

A little bit of baby kale. It adds some color. We also add the leftovers from the Christmas Eve ham.

We also make a huge pot of collards.
 
Two cans black eyed peas, rinsed
1/4 pound frozen leftover Christmas ham, chopped
1 red bell pepper, coarse chopped
1 medium onion, coarse chopped
1 jalapeno, deveined and deseeded, finely chopped
I dont measure seasonings...per se...so, a few dashes of my herb bbq rub and two or three pinches of black pepper.

Drop it all into a small dutch oven and stir it up. It'll be kinda 'dry', but dont worry, the moisture will leach out of the veggies during the cook.
I usually do it on the smoker for an hour uncovered, then 30 min to an hour covered, with whatever Im actually smoking.
On times I cant use the smoker, I just put em in the over at 275 for an hour or so
 
draco88 said:
Two cans black eyed peas, rinsed
1/4 pound frozen leftover Christmas ham, chopped
1 red bell pepper, coarse chopped
1 medium onion, coarse chopped
1 jalapeno, deveined and deseeded, finely chopped
I dont measure seasonings...per se...so, a few dashes of my herb bbq rub and two or three pinches of black pepper.

Drop it all into a small dutch oven and stir it up. It'll be kinda 'dry', but dont worry, the moisture will leach out of the veggies during the cook.
I usually do it on the smoker for an hour uncovered, then 30 min to an hour covered, with whatever Im actually smoking.
On times I cant use the smoker, I just put em in the over at 275 for an hour or so
Click to expand...
Damn, that's going to be a long drive for some black eyed peas and I don't even like them generally.
 
draco88 said:
Two cans black eyed peas, rinsed
1/4 pound frozen leftover Christmas ham, chopped
1 red bell pepper, coarse chopped
1 medium onion, coarse chopped
1 jalapeno, deveined and deseeded, finely chopped
I dont measure seasonings...per se...so, a few dashes of my herb bbq rub and two or three pinches of black pepper.

Drop it all into a small dutch oven and stir it up. It'll be kinda 'dry', but dont worry, the moisture will leach out of the veggies during the cook.
I usually do it on the smoker for an hour uncovered, then 30 min to an hour covered, with whatever Im actually smoking.
On times I cant use the smoker, I just put em in the over at 275 for an hour or so
Click to expand...
👍on the jalapeño and red bell pepper - may be just what's been missing!
 
TX2NC said:
👍on the jalapeño and red bell pepper - may be just what's been missing!
Click to expand...
I experimented with a little ginger, cayenne, chili, and combos of each trying to find some flavor depth without adding heat.
The jalapeno is what we ended up liking.
 
Throw in some country ham. Serve with collards(cut with some apple cider vinegar and red pepper flakes), angel biscuit, and chow chow.
 
Just boil my fatback for about an hour or longer then add my black eyed peas. When they are done add to a bowl with some chopped onion on top.
 
Smoked sliced hog jowl.........fry up a pile of it just like bacon and take it up just before it's done. Use a cast iron Dutch oven for your black eye peas and add water. As they come to a boil toss in six or eight diced up pieces of the jowl (or more as you determine), and pour in about a half cup of the drippings from the frying you had earlier. Add diced onions if you like.

Turn the heat down to a slow roll and let them cook until they're down to a gravy.
 
The wife always fixes black eyed peas (she just adds bacon grease to hers)hog jowl and fried cabbage for new years dinner.
Her family has eaten this traditional new years dinner for as far back as anyone can remember.
When my dad found out that my wife and I were continuing the tradition he went ballistic.
He said it was anti Christian Where he got that I don't know.
But if I wanted to piss him off I'd call and invite him to new year's dinner
 
LeeMajors said:
I can't help with a recipe, but I'll say I've not eaten a black eyed pea in 42 years.

Sitting at granny's table new years day 1979 me and her were the only 2 eating from the jar. After we finished the first half pint and she opened the second , one of the elders around the table ask how I likes the pickled squirrel eyeballs.........

After I expelled the contents of my stomach onto my plate and got the butt whooping of my life, I can't even stand to SEE a black eyed pea
Click to expand...
Dude I have a similar story. My brother about 21 woke up while on leave from the air force and I had used the last bit of milk for my cereal. He opened up the carton I had put back and said wow that was spoiled anyway. There went my cereal and I won't use milk older than a couple days old 30 years later.
 
I wasn't aware there was a Christian religious custom regarding New Years meals.

We do Collards usually but sometimes substitute spinach. Is that where sacrilege/affrony to all that is holy comes in?
 
Definitely black eyes, sometimes collards, but my wife refuses to cook them. Strangest thing, my wife and her family eat black eyes with ketchup.
I’ve tried it, got to admit it’s not too bad. Just not my thing.... Happy New Year to my peeps. 2020 can suck it!!! Cheers!
 
I like to pretend that after 17 years in NC that I’ve fully assimilated. I no longer put sugar or syrup in my grits, for example. But, collards and black eyed peas are just gross. I’ll never live long enough to get a taste for that slop.
 
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Tim said:
But, collards and black eyed peas are just gross. I’ll never love long enough to get a taste for that slop.
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You just haven’t had them made right. I felt the same way, and my fam has been here ten generations.
If they aren’t cooked and seasoned properly they both taste like dirt.

Then I met my wife. She can cook some collards and field peas.
 
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It's not my favorite either, but last time I checked (it's the times) Chez-Aardvark has thirteen cans of Blackeye peas in the stockroom and a few sacks of dried.

We also use them in a summer-salsa-type stuff some recipes call "cowboy caviar" ...It's really good:

Bean Salsa
1 can black beans
1can black eyed peas
1 can corn
Drain and rinse beans and corn.
Finely chop the following:
1 sweet red, yellow or orange pepper
3-4 Roma Tomatoes
1 red onion or shallot (I prefer shallots)
1 bunch cilantro
1 8 oz bottle Paul Newman's dressing - Oil & vinegar or Balsamic Vinegar ( or dressing of your choice)
Mix all ingredients in a large bowl. I prefer to add the cilantro as I serve the dish. I feel it tastes fresher.
Can be made several days ahead. Store in the frig. Can be served as a salsa or side salad. Good with Tortilla Chips or Frito Scoops.
 
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fieldgrade said:
You just haven’t had them made right. I felt the same way, and my fam has been here ten generations.
If they aren’t cooked and seasoned properly they both taste like dirt.

Then I met my wife. She can cook some collards and field peas.
Click to expand...

Well, lemme know when I should be there.
 
Aardvark said:
Recipe added to my post.
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Just got back from a quick google tour...theres like eighty six ways to make that lol. I like yours as it skips the avocado and grabs its oil/fat element from the vin/oil dresing.
Imma try it this spring/summer
 
salt, pepper, tablespoon of EVOO, 1/4 cup chopped christmas ham leftovers, bunch of water.

boil until almost all the water is gone and eat.
 
papa_smurf said:
salt, pepper, tablespoon of EVOO, 1/4 cup chopped christmas ham leftovers, bunch of water.

boil until almost all the water is gone and eat.
Click to expand...

See, now there's a recipe I can get on board with. All good stuff, and no greens.
 
thank you LeeMajors: pickled squirrel eyeballs.
i will steal that and use it this week.
somebody come up with something
for collard greens. please.
 
Midliferally said:
Strangest thing, my wife and her family eat black eyes with ketchup.
Click to expand...

Ketchup is nothing more than a salt puree that's red. You think tomatoes, but it's just liquid salt.

Tim said:
I no longer put sugar or syrup in my grits, for example. But, collards and black eyed peas are just gross.
Click to expand...

What the? I got nothing.........if you don't like collards and peas, ok, but who in the hell molests grits with sugar or syrup?
 
SimpleMan said:
Ketchup is nothing more than a salt puree that's red. You think tomatoes, but it's just liquid salt.



What the? I got nothing.........if you don't like collards and peas, ok, but who in the hell molests grits with sugar or syrup?
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I molest grits with all sorts of stuff.
Butter and bacon
Shrimp and bacon
Shrimp and cocktails Sause
Sugar
Maple syrup
Just plain real butter.
I like grits, but its really just a base for what ever you you want it to taste like at that time.
 
Tim said:
I like to pretend that after 17 years in NC that I’ve fully assimilated. I no longer put sugar or syrup in my grits, for example. But, collards and black eyed peas are just gross. I’ll never live long enough to get a taste for that slop.
Click to expand...

I will get some collards to you soon. It’s all about what you do to prepare and cook them.

Thank goodness you aren’t doing that to grits anymore. Its like ketchup on a steak.
 
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Fixed a bowl here. Just pulled the collards out of the pot. Peas came out good from the instapot. Dried peas, 6.5 cups of water, seasonings, 24 mins pressure cook and 20 mins slow release.

later edit....
Recipe
1 bag of dried black eyed peas
2-3 smoked sausages roughly cut up, big bite size pieces
6.5 cups water
Medium onion chopped roughly
1 big heaping tablespoon of better than bouillon chicken base (reduced sodium if you can find it)
big shake of black pepper
shake of garlic powder
shake or two of everglades seasoning
24 mins at pressure
20 mins of slow release


20210101_153147.jpg
 
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