Stewing Black-Eyed Peas for New Year's Luck

[elleng]

The chef Mashama Bailey of the Grey in Savannah, Ga., incorporates a vital tradition into her New Year’s Day feast.

'About 10 years ago, the chef Mashama Bailey asked her maternal grandmother, Geneva West, of Forsyth, Ga., to serve black-eyed peas with ham hocks and collard greens on New Year’s Eve. Ms. Bailey was returning to New York City, where she lived, and wanted to have that symbolic meal before she left that day.

A lilt in her grandmother’s voice suggested her reluctance to serve the dish before New Year’s Day. But Ms. West ultimately agreed.

“I felt loved when she decided to make that dish early for me,” Ms. Bailey said. “She had a special way of making all her grands and great-grands feel loved by her.”

Ms. West is gone, and Ms. Bailey, now the chef at the Grey, in Savannah, Ga., makes the black-eyed peas for New Year’s Day, hosting a feast at the restaurant that is rooted in tradition but also shows her own touch. . .

Black-eyed peas were domesticated in West Africa and carried to the South and the Caribbean in the era of slavery, Dr. Harris said. Dried legumes were looked down on as poor man’s food, but the economic scarcities of the Civil War severely impacted the diets of both enslaved Africans and white Southerners.

Black-eyed peas became more common and, it is said, people considered themselves fortunate to eat them during a time rife with food insecurity.

Though Ms. Bailey’s family uses ham hocks in its black-eyed peas, she opts for a vegan approach that produces a clean, pure pea flavor. It also allows her version to be enjoyed by those who don’t eat meat. “I strive for inclusivity,” she said.'>>>

https://www.nytimes.com/2018/12/21/dining/new-year-black-eyed-peas.html?

[safeinOhio]

1. Thanks for the reminder...

Southwest Arkansas tradition too.

[Cracklin Charlie]

2. Northeast Arkansas as well.

I love black eye peas!

I eat them almost weekly, and never miss them on New Years Day.

[hlthe2b]

3. I typically make them (really garlicky) in the Instant Pot, but gotta have bacon/pork of some form

or Andouille sausage. I'm all for vegetarian dishes, but this particular legume, is not my favorite, so the pork makes the difference.

[randr]

4. Been eatin Hoppin John most my life on New Year Day

Glad to hear others following this tradition

[MaryMagdaline]

5. Miss this from Georgia

Our elementary school cooks made all meals on premises (unusually devoid of processed foods). I miss black eyed peas with ham hocks and rice, which was one of my favorite meals. Even my Yankee mother cooked black eyed peas for New Years after we moved to Georgia. Hers were not as good as African-American Southern cooking, but still pretty good.

[Wawannabe]

6. Grew my own

A couple of years ago and still have some in a Mason jar. Ready and waiting!

Good luck in 2019!

[Bayard]

7. Still have some in the freezer

From the garden two summers ago. They are best with the little immature, "shoots", chopped up in them, with onions and either bacon or ham. Learned to cook them from my South Carolina parents as a kid. Put some squash fritters with them, and you're all set.

[Phentex]

8. Can anyone see the vegan version?

I'd like to know how this chef makes hers. Thanks.

[elleng]

9. Hope this works.

2 pounds dried black-eyed peas
1 sweet onion, such as Vidalia, peeled and halved through the root end (keep the root attached)
4 whole cloves
1 garlic head, cut in half
10 black peppercorns
2 dried bay leaves
1 chile de árbol or other small dried chile
1 cup olive oil
2 tablespoons kosher salt, plus more to taste
Hot sauce, to taste

Put the peas in a large bowl, add water to cover by 2 inches, and soak overnight.
Blacken the onion: If you have a gas stove, turn one burner on high and place the onion halves directly on the grates next to the flame and cook, turning occasionally, until the onion is charred on all sides, about 5 minutes. Otherwise, heat the broiler and broil the onion on a baking sheet a few inches from the heat, turning occasionally, until charred, 1 to 2 minutes. Set aside to cool.
When the onion is cool enough to handle, poke 2 cloves into each half, and add the onion to a large stockpot. Drain the peas, discarding the liquid, and then transfer the peas to the pot.
Place the garlic, peppercorns, bay leaves and chile on a 12-inch square of cheesecloth and wrap tightly, using twine to seal the packet.
Add 6 quarts water and the spice packet to the pot and bring to a boil over high heat. Skim any foam that collects on the surface, then reduce to a simmer. Stir in the olive oil and 1 tablespoon salt and cook, stirring and skimming occasionally, until the peas are fully cooked and the cooking liquid has thickened, 1 to 2 hours.
Discard the spice packet, season with the remaining 1 tablespoon salt (or to taste) and the hot sauce and serve.

[Phentex]

10. It does. Thanks!!

I saw the big onion in the picture and wondered what else she used in place of the hock.

[elleng]

11. Good

[dem in texas]

12. Po' Melvin's Black Eyed Peas

Po' Melvin used to sell his black-eyed peas at Canton First Monday Trade Days; that is where I first had them along with a big hunk of cornbread. We eat at his son's restaurant every once in while. Great stuffed bell-peppers and mashed sweet potatoes and of course the black-eyed peas.

When I make them, I usually start with the canned black-eyes, but have also cooked the dried first. I like a little chopped ham instead of bacon, but never leave out the green onions and tabasco sauce.

https://cravedfw.com/2017/12/20/po-melvin-schools-us-in-the-art-of-black-eyed-peas-just-for-good-luck/

[Callalily]

13. I always make Hoppin' John on New Year's Day!

The combination of black eyed peas and a ham hock will bring me the best of luck in 2019!