Subscribe

Homestyle black-eyed peas

Even if you think you don't like black-eyed peas, this homestyle version is sure to win you over. In the South, it's a tradition to eat black-eyed peas on New Year's Day.

  • close
    Homestyle black-eyed peas balance out the rich foods of holiday feasting. It's a Southern tradition to eat black-eyed peas on New Year's Day.
    A Palatable Pastime
    View Caption
  • About video ads
    View Caption
of

I was always fond of black-eyed peas, even as a child.

I recall my brother Mike hated them. My mother’s recipe wasn’t exactly like this but even so, I appreciated their earthy flavor. I’d like to think I could have won him over with this batch.

I have done the impossible before, getting my other brother to actually enjoy eating okra. (He did not even recognize it, so removed was my recipe from the nightmare he remembered – frozen veggies boiled to a soggy mess.) Since Mike has since passed, I turn to you, who also may have wrinkled your nose at the sight of black-eyed peas.

Recommended: 8 ways to make black-eyed peas for New Year's Day

I urge you to try this recipe that has bit of heat from chilies and Cajun spice. Pair these black-eyed peas with some skillet cooked smoked sausage or a piece of crispy fried catfish.

Homestyle black-eyed peas
Serves 6

8 ounces dried black-eyed peas, sorted
4 slices bacon, chopped
1 rib celery, diced
1/2 cup diced carrot
1/2 cup diced onion
1/2 cup diced roasted green hatch chilies or other green chilies
½ to 1 fresh jalapeno, depending on your heat preference, seeded and chopped
2 teaspoons chopped garlic
1 tablespoon tomato paste
1 tablespoon chili powder
2 teaspoons Tony Chachere’s Cajun spice
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
4 cups warm water

1. Sort peas and cover with water by about an inch. Bring to a boil; boil 3 minutes and remove from heat; let sit covered 1 hour.

2. Drain peas and set aside.

3. Brown the chopped bacon and when it is half cooked, add the celery, carrot, and onion, stir and cook until the vegetables are mostly soft.

4. Stir in the chiles, jalapeno, and chopped garlic and about 1 cup of the water.

5. Stir the tomato paste, chili powder, Cajun spice, black pepper and thyme in.

6. Finish adding the water along with the soaked peas; bring to a boil, reduce heat to a simmer, cover and cook 1 hour, stirring occasionally.

7. Remove lid and simmer 20-25 minutes more, just long enough so that it is thick as you like. If you like it soupy, just serve after 1 hour.

Related post on A Palatable Pastime: Spicy black-eyed pea soup

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

About these ads
Sponsored Content by LockerDome
 
 
Make a Difference
Inspired? Here are some ways to make a difference on this issue.
FREE Newsletters
Get the Monitor stories you care about delivered to your inbox.
 

We want to hear, did we miss an angle we should have covered? Should we come back to this topic? Or just give us a rating for this story. We want to hear from you.

Loading...

Loading...

Loading...

Save for later

Save
Cancel

Saved ( of items)

This item has been saved to read later from any device.
Access saved items through your user name at the top of the page.

View Saved Items

OK

Failed to save

You reached the limit of 20 saved items.
Please visit following link to manage you saved items.

View Saved Items

OK

Failed to save

You have already saved this item.

View Saved Items

OK