Cooking & Baking
Related: About this forumBlack Eyed Peas
Last edited Sun Dec 30, 2012, 05:59 PM - Edit history (1)
i got mine for Tuesday dinner
how 'bout y'all??
I also have a red bell pepper, a jalapeno, some ham, some bacon, an onion and some spices.
that should do it ya?
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of course we're eating BEP for New Years | |
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we might get around to it | |
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Hoppin John is where it's at! | |
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what? huh? what are you blathering on about? | |
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superstition ain't the waaaaayyyyyyy | |
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:evilgrin: | |
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how could i forget Texas Caviar?!? | |
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LancetChick
(272 posts)But then, I'm from California.
NMDemDist2
(49,313 posts)In the Southern United States,[5] the peas are typically cooked with a pork product for flavoring (such as bacon, ham bones, fatback, or hog jowl), diced onion, and served with a hot chili sauce or a pepper-flavored vinegar.
The traditional meal also includes collard, turnip, or mustard greens, and ham. The peas, since they swell when cooked, symbolize prosperity; the greens symbolize money; the pork, because pigs root forward when foraging, represents positive motion.[6] Cornbread also often accompanies this meal.
jaysunb
(11,856 posts)w/ black folks for good luck in the upcoming year, as well as, a man being the first through your door on New Years day .
I brought them (traditions) with me to California.
Laurian
(2,593 posts)From the Pioneer Woman:
http://thepioneerwoman.com/cooking/2010/12/zannies-black-eyed-pea-dip/
I made it last year and it was gobbled up! Debating about whether or not to double the recipe this year.
NMDemDist2
(49,313 posts)Lucinda
(31,170 posts)LeftofObama
(4,243 posts)I just made some for my 83 year old mother and me. It is one of the best dips I've ever tasted!
I split the cheese between cheddar and mozzarella just to add some stringiness to it and I also added some of the jalapeno juice from the jar.
This dip was so good I actually put some in a tortilla and ate it like a taco.
This is definitely going on my list of must haves for family gatherings.
Lucinda
(31,170 posts)d_r
(6,907 posts)to go in the peas and the greens
NMDemDist2
(49,313 posts)japple
(9,825 posts)grilled pork, kale with turnips, black eyed peas and rice. I also made a tossed salad and sauteed onions & peppers and left over cranberry/orange relish from Christmas. It was delicious.
NMDemDist2
(49,313 posts)just keep some leftover BEPs for Tuesday!
japple
(9,825 posts)Warpy
(111,262 posts)I'll be dining royally on grilled salmon with green peas, instead.
Callalily
(14,889 posts)I always make some type of "good luck" food for New Years day and this year it will be black-eyed peas with vegetables and small pasta. In the past I have made the "traditional" black-eyed pea soup with ham hocks, etc., but I really like this version.
Black-Eyed Peas with vegetables and small pasta
Ingredients
1/2 pound dried black-eyed peas, picked over and rinsed
1 large onion, finely chopped
2 large carrots, finely chopped
1 large red bell pepper, seeded and chopped
1/4 cup tomato paste dissolved in 1/2 cup water
2 to 4 garlic cloves (to taste), minced
1 bay leaf
1 dried hot pepper, or 1/4 to 1/2 teaspoon hot pepper flakes
1/4 to 1/3 cup extra virgin olive oil
1/2 cup small pasta, such as elbow macaroni or tubettini, or small square Greek egg noodles
1/2 to 1 cup chopped cooked spinach or greens (optional)
1 to 2 tablespoons red wine vinegar, to taste
Directions
Cover the black-eyed peas with water, bring to a boil and then drain.
Combine the drained black-eyed peas, onion, carrots, red bell pepper, dissolved tomato paste, garlic, bay leaf, hot pepper and 1/4 cup olive oil in a large soup pot or Dutch oven. Cover with water by 2 inches, and bring to a gentle boil. Cover the pot, reduce the heat to low and simmer 20 minutes. Add salt to taste, and continue to simmer until the beans and vegetables are tender, about 30 minutes more. Taste and adjust seasoning. Add the pasta, increase the heat to medium-high, and simmer five to 10 minutes, until the pasta is cooked and much of the liquid has been absorbed. Stir in the greens, another 2 tablespoons olive oil if desired and the vinegar. Allow to cool for about 10 minutes before serving.
Advance preparation: This tastes even better the day after its made (though you may want to wait to add the pasta until you reheat). It will keep in the refrigerator for three or four days.
freshwest
(53,661 posts)I've already posted my southern cornbread recipe here, no sugar, wholegrain yellow cornmeal and served with butter as will the baked sweet potatoes. I'm not sure about seasoning the black eyed peas, yet.
The main portion of the day's meal will be some fresh baby spinach instead of the cooked greens. I'll sprinkle them generously with sunflower seeds and add fresh sliced avocado. Then toss it all with lemon juice. The leftovers, except for the salad will be frozen.
The cornbread and butter are vices for those avoiding grains and dairy. I think this is a luxurious meal that would be considered healthy by many folks.
Hope everyone enjoys New Year's Eve and New Year's Day.
surrealAmerican
(11,361 posts)I don't use a recipe. I just put in whatever is available. This batch has onions, green pepper, parsley, and a ham bone - just good basic stuff.
DinahMoeHum
(21,789 posts)but with BEP instead of garbanzos.
Also, a pork chop, black beans & rice, and leafy green salad (assorted lettuces)
rocktivity
(44,576 posts)Last edited Tue Jan 1, 2013, 09:13 PM - Edit history (1)
That's when you add fried bacon (not the fatty part) and peppers to the peas. I use chicken stock instead of pork bones and serve it over rice with a side of fried chicken.
rocktivity
Denninmi
(6,581 posts)Up here, if you talk about Blackeyed Peas, most people, well, at least anyone under 40ish, will think the conversation will involve Fergie and Will.I.Am.
It is becoming more prevalent, was at the grocery store yesterday and they had an endcap of canned and dried ones with a handwritten sign that said "don't foget blackeyed peas for New Years" or something to that effect.
NMDemDist2
(49,313 posts)1 lb BEP
1/2 lb cubed lean ham
1/2 tbsp bacon fat
1 red onion
1 tsp minced garlic
1 jalapeno pepper
1 red bell pepper
1 cup fresh salsa (since i didn't have any stewed tomatoes)
2 cans chicken broth
1/2 tsp chili powder
1+ tsp cumin
Mrs. Dash
1 tsp Cajun seasoning
water to fill crock
i sauteed the ham, onion, garlic and peppers in the bacon grease until they released fragrance and the onion was just starting to go transparent then threw it all in the crock, set to 4 hours on high. i plan to serve with brown rice and a BIG salad for the greens.
Happy New Year!!
d_r
(6,907 posts)Just traditional southern.
I cooked the mustard greens in water, vinegar, and 4 or 5 slices of hog jowls, and garlic salt. Raised them to a boil until they cooked down then put on low for what ended up about 4 hours.
Mostly the same with the peas. it is half and half back eye peas and purple hull peas, both are what the old timers call "cow peas." let them soak overnight, then into a pot with water, garlic, ad another 4 or five slices of hog jowls. Brought to a boil and simmered about 4 hours.
It is pouring rain here and I didn't have it in me to fuss with smoker, so the ribs are shortcut but they turned out real good. Rubbed with brown sugar and seasoned salt and wrapped in heavy duty foil and baked at 225 about three hours, then coated with sauce and went out in the rain and put them on a gas grill for 10 minutes or so a side.
Catfish, just soaked in milk with season salt, then coated in corn meal and fried.
Now just slice some onions and its good to go.
Oh corn bread. After I took the ribs out I put the oven up to 425 and put in my cast iron pan with vegetable oil. A couple of cups of corn meal, a cup of butter milk, a gallop of oil and an egg, more or less, then put in the hot skillet and cook for about 25 minutes.
NMDemDist2
(49,313 posts)way more ambitious than i was ready for today. wish i was at your house LOL
d_r
(6,907 posts)I put the peas and greens on the stove and the ribs in the oven and took a nap for a couple of hours. Serious.
msanthrope
(37,549 posts)later.....
Jenoch
(7,720 posts)my entire life we did not grow up with this tradition. A few years ago I made some Hoppin' John and now we eat it several times a year, including new years. I habe made it for my 80 year old father and he loves it. I explained how easy it is for him to make, but so far I'm fairly sure he hasn't done so. I like jt with ham, smoked pork shank, or smoked turkey. I even have made it with smoked turkey tails.
Le Taz Hot
(22,271 posts)made Hoppin' John, Collard Greens and Blackberry Cobbler. I made macaroni and cheese and cornbread fingers and, of course, iced tea to drink.