A pot full of expectations. Like most southern households, in our kitchen you’ll find a pot of black-eye peas slowly simmering their way to all out deliciousness. It’s a New Year tradition – one that brings 365 days of good luck and prosperity. Which has me thinking…that’s a lot of responsibility for a humble bean. These little fellows had better be tasty.
Ah, but how do you define tasty? No doubt there are countless opinions of what goes into a good black-eyed pea dish, much like there are countless expectations for what makes up a good year. For me, both need some spice to make things interesting and a little sweetness to keep everyone smiling.
And that’s exactly what you’ll find with this recipe. It starts out traditionally enough with plenty of diced ham and onions along with a bit of garlic, but it takes a slight left turn by offering some spicy sweetness with the addition of bread-n-butter jalapeños. The end result is part tradition, part hearty soup and 100%, gobble-up delicious. So, if the pot of black-eye peas that we just finished off is any indication of what lies ahead…2011 should be satisfying and full of flavor. What more could anyone ask for?
Happy New Year!
- 1 teaspoon of canola oil
- 1 teaspoon of olive oil
- 1 small onion, diced
- 2 cups low sodium ham, diced into small cubes
- 12 oz. pre-soaked black-eyed peas, rinsed
- 4 cups low sodium chicken stock
- 1 clove garlic, minced
- ¼ to ½ cup – adjust to your tastes, bread-n-butter jalapeños
- Salt and pepper to taste
- Add oils to a medium-sized pot and heat on medium high.
- When oil is hot, add onion and ham. Sauté until onion is translucent (about 5 or so minutes).
- Add pre-soaked black-eyed peas, chicken stock, garlic and bread-n-butter jalapeños.
- Bring to a boil then reduce heat to low and simmer for 3 to 4 hours.
- Sample occasionally to adjust seasoning as needed.