Sunday, January 1, 2017
I'm not sure why exactly, it's not something my family ever did, but every New Year's Day I make sure black eyed peas are on the menu. It's considered good luck. Legend has it that Northern soldiers didn't consider black eyed peas worth eating and so left them behind when marching through the south. Lucky I suppose for the hungry Southerners who found them. The tradition of serving "lucky" black-eyed peas (really a bean) along with greens (color of money thought to guarantee wealth in the year to come) for New Year's dates back to the civil war. James' family never did it and neither did mine. But for as long as I can remember -- my entire adult life, I've made a pot of beans or Hoppin' John every New Year's Day.
Today's black-eyed peas were simple. I started a pot with chopped onions, carrots, red bell peppers, celery, and a little garlic. When the vegetables were getting soft I added a pound of black-eyed peas (soaked overnight in water and drained), a bay leaf, about 2 tsp of dried thyme, the same of oregano, a pork bone I had stashed in the freezer, S&P (length way not right away) and covered everything with chicken stock. I brought the pot up to a boil and then turn the heat down low and let the mixture simmer until the beans were tender.
Served over rice with sautéed kale and chard on the side we are starting 2017 off right.