New Orleans Black-eyed Peas for the New Year

New Orleans Black-eyed Peas for the New Year Recipe - USA

Region / culture: USA | Preparation time: overnight | Cooking time: several hours | Servings: 6-8

Introduction

New Orleans Black-eyed Peas for the New Year

New Orleans Black-eyed Peas is a traditional dish enjoyed in the South, especially during the New Year. It is believed that eating black-eyed peas on New Year's Day brings good luck and prosperity for the coming year. This hearty and flavorful dish is perfect for celebrating the start of a new year with family and friends.

History

Black-eyed peas have been a staple in Southern cuisine for centuries. They were brought to the United States by African slaves and have since become a beloved ingredient in many dishes, including this New Orleans Black-eyed Peas recipe. The addition of pickled pork and cajun seasoning gives this dish a unique and delicious flavor that is sure to please your taste buds.

Ingredients

1 lb (454 g) of dried black-eyed peas
1 large onion, diced
1 large bell pepper, diced
3 celery ribs, diced
6 cloves of garlic, sliced
1 lb (454 g) of pickled pork
cajun seasoning
hot cooked rice

How to prepare

Pick through the black-eyed peas and remove any that are discolored or unappetizing.
Place the peas in a large bowl with a tight-fitting cover.
Add enough water to cover the peas with about 2 inches of extra water.
Cover the bowl and allow it to sit on your counter overnight.
In the morning, pour the peas and water into your cooking vessel. (Note: Some people prefer to drain the peas and use fresh water, while others suggest keeping the soaking water for its nutrients. Alton Brown agrees with the latter approach. You may need to add more water during cooking. I personally use plenty of water and allow it to cook out.)
Add the remaining ingredients, except for the rice, and cook over very low heat for several hours.
The cooking time will vary depending on various factors, such as altitude. Higher altitudes require longer cooking times compared to those at or below sea level.
Stir the peas at least once every 30 minutes, ensuring that they are not sticking to the pan. When stirring, gently crush some of the peas against the side of the pan to thicken the gravy.
Once the peas have reached your desired level of tenderness, serve them over rice with cornbread and smothered cabbage.
Enjoy your feast for a healthy and prosperous new year!

Variations

Add diced tomatoes or okra for a different flavor and texture.
Use smoked sausage or ham hocks instead of pickled pork for a different twist.
Add cayenne pepper or hot sauce for a spicy kick.

Cooking Tips & Tricks

Soaking the black-eyed peas overnight helps to soften them and reduce cooking time.

- Cooking the peas over low heat for several hours allows the flavors to meld together and creates a rich and savory dish.

- Stirring the peas regularly and gently crushing some against the side of the pan helps to thicken the gravy and enhance the texture of the dish.

Serving Suggestions

Serve New Orleans Black-eyed Peas over hot cooked rice with a side of cornbread and smothered cabbage for a complete and satisfying meal. Garnish with chopped green onions or parsley for a pop of color and freshness.

Cooking Techniques

Soaking the black-eyed peas overnight helps to soften them and reduce cooking time.

- Cooking the peas over low heat for several hours allows the flavors to meld together and creates a rich and savory dish.

- Stirring the peas regularly and gently crushing some against the side of the pan helps to thicken the gravy and enhance the texture of the dish.

Ingredient Substitutions

Substitute pickled pork with smoked turkey or ham hocks.

- Use vegetable broth instead of water for added flavor.

- Add extra vegetables such as bell peppers, celery, or carrots for a more nutritious dish.

Make Ahead Tips

New Orleans Black-eyed Peas can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, stirring occasionally, until heated through. Add a splash of water or broth if the peas are too thick.

Presentation Ideas

Serve New Orleans Black-eyed Peas in a large serving bowl with a sprinkle of chopped green onions or parsley on top for a pop of color. Pair with hot cooked rice and cornbread for a complete and satisfying meal.

Pairing Recommendations

Pair New Orleans Black-eyed Peas with a side of collard greens, smothered cabbage, or fried okra for a classic Southern meal. Serve with sweet tea or a glass of cold beer for a refreshing beverage.

Storage and Reheating Instructions

Store leftover New Orleans Black-eyed Peas in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, stirring occasionally, until heated through. Add a splash of water or broth if the peas are too thick.

Nutrition Information

Calories per serving

Each serving of New Orleans Black-eyed Peas contains approximately 300 calories. This dish is a satisfying and nutritious meal that is perfect for celebrating the New Year with family and friends.

Carbohydrates

Each serving of New Orleans Black-eyed Peas contains approximately 30 grams of carbohydrates. Carbohydrates are an important source of energy for the body and can help you feel full and satisfied after a meal.

Fats

Each serving of New Orleans Black-eyed Peas contains approximately 10 grams of fat. The fat in this dish comes primarily from the pickled pork, which adds flavor and richness to the dish.

Proteins

Each serving of New Orleans Black-eyed Peas contains approximately 20 grams of protein. Protein is essential for building and repairing tissues in the body and can help you feel full and satisfied after a meal.

Vitamins and minerals

New Orleans Black-eyed Peas are a good source of vitamins and minerals, including vitamin C, vitamin A, iron, and potassium. These nutrients are important for overall health and can help support your immune system and energy levels.

Alergens

This recipe contains pork, which may be an allergen for some individuals. If you have a pork allergy, you can substitute the pickled pork with smoked turkey or another protein of your choice.

Summary

New Orleans Black-eyed Peas are a delicious and nutritious dish that is perfect for celebrating the New Year. This hearty and flavorful recipe is a great way to start the year off right and bring good luck and prosperity for the coming year.

Summary

New Orleans Black-eyed Peas is a delicious and nutritious dish that is perfect for celebrating the New Year. This hearty and flavorful recipe is a great way to start the year off right and bring good luck and prosperity for the coming year. Enjoy this traditional Southern dish with family and friends for a memorable and delicious meal.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a hot summer day in New Orleans, and the air was heavy with the scent of spices and music floated in the streets. I was wandering through the French Quarter, taking in the sights and sounds of this vibrant city, when I stumbled upon a quaint little café tucked away in a narrow alleyway.

As soon as I stepped inside, I knew I had found a hidden gem. The walls were lined with shelves filled with cookbooks and jars of exotic spices, and the aroma of simmering black-eyed peas filled the air. I was drawn to the kitchen, where I saw a woman working her magic over a pot of bubbling beans.

I introduced myself to the woman, whose name was Marie, and asked her if she would be willing to share her recipe with me. She smiled warmly and welcomed me into her kitchen, where she began to teach me the secrets of her famous New Orleans Black-eyed Peas for the New Year.

Marie explained that black-eyed peas were a symbol of good luck and prosperity in the South, especially when eaten on New Year's Day. She showed me how to soak the peas overnight to soften them and prepare them for cooking. She then added diced onions, bell peppers, and celery to a skillet, along with a generous amount of garlic and smoked sausage.

As the vegetables sizzled and released their fragrant aroma, Marie poured in a can of diced tomatoes and a splash of chicken broth, allowing the flavors to meld together into a rich and savory sauce. She then added the soaked black-eyed peas to the pot, along with a handful of fresh herbs and a pinch of Cajun seasoning.

As the beans simmered on the stove, Marie told me stories of her childhood in the bayou, where she learned to cook from her grandmother and mother. She spoke of the importance of tradition and the power of food to bring people together in times of joy and sorrow.

After a few hours of cooking, the black-eyed peas were tender and flavorful, with a smoky undertone from the sausage and a hint of heat from the Cajun seasoning. Marie ladled the beans into bowls and topped them with a dollop of sour cream and a sprinkle of green onions, inviting me to taste the fruits of our labor.

As I took my first bite, I was transported back in time to the bayou, where generations of women had passed down their knowledge and love of cooking. The black-eyed peas were warm and comforting, with a depth of flavor that spoke of years of tradition and expertise.

I thanked Marie for sharing her recipe with me and promised to carry on the tradition of making New Orleans Black-eyed Peas for the New Year in my own home. As I left the café and wandered back out into the bustling streets of the French Quarter, I felt grateful for the chance encounter that had brought me to Marie's kitchen and for the rich tapestry of flavors and stories that had been woven into my life that day. And so, every New Year's Day, I make a pot of black-eyed peas in honor of Marie and the spirit of New Orleans that lives on in each delicious bite.