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Sun Dec 30, 2012, 04:24 PM

Black Eyed Peas

Last edited Sun Dec 30, 2012, 04:59 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?
8 votes, 0 passes | Time left: Unlimited
of course we're eating BEP for New Years
6 (75%)
we might get around to it
0 (0%)
Hoppin John is where it's at!
1 (13%)
what? huh? what are you blathering on about?
1 (13%)
superstition ain't the waaaaayyyyyyy
0 (0%)
:evilgrin:
0 (0%)
how could i forget Texas Caviar?!?
0 (0%)
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Arrow 27 replies Author Time Post
Reply Black Eyed Peas (Original post)
NMDemDist2 Dec 2012 OP
LancetChick Dec 2012 #1
NMDemDist2 Dec 2012 #2
jaysunb Dec 2012 #4
Laurian Dec 2012 #3
NMDemDist2 Dec 2012 #5
Lucinda Dec 2012 #6
LeftofObama Jan 2013 #20
Lucinda Dec 2012 #7
d_r Dec 2012 #8
NMDemDist2 Dec 2012 #11
japple Dec 2012 #9
NMDemDist2 Dec 2012 #10
japple Dec 2012 #16
Warpy Dec 2012 #12
Callalily Dec 2012 #13
freshwest Dec 2012 #14
surrealAmerican Dec 2012 #15
DinahMoeHum Dec 2012 #17
rocktivity Dec 2012 #18
Denninmi Jan 2013 #19
NMDemDist2 Jan 2013 #21
d_r Jan 2013 #22
NMDemDist2 Jan 2013 #23
d_r Jan 2013 #24
msanthrope Jan 2013 #25
Jenoch Jan 2013 #26
Le Taz Hot Jan 2013 #27

Response to NMDemDist2 (Original post)

Sun Dec 30, 2012, 04:37 PM

1. I had no idea black eyed peas were a New Year's thing.

But then, I'm from California.

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Response to LancetChick (Reply #1)

Sun Dec 30, 2012, 04:50 PM

2. supposed to eat them New Year's Day for good luck all year

Another suggested beginning of the tradition dates back to the Civil War, when Union troops, especially in areas targeted by General William Tecumseh Sherman, typically stripped the countryside of all stored food, crops, and livestock, and destroyed whatever they could not carry away. At that time, Northerners considered "field peas" and field corn suitable only for animal fodder, and did not steal or destroy these humble foods.

In the Southern United States, 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. Cornbread also often accompanies this meal.

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Response to LancetChick (Reply #1)

Sun Dec 30, 2012, 04:53 PM

4. It's an old southern tradition...

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.

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Response to NMDemDist2 (Original post)

Sun Dec 30, 2012, 04:51 PM

3. Zannie's Black Eyed Pea Dip

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.

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Response to Laurian (Reply #3)

Sun Dec 30, 2012, 04:58 PM

5. that's a nice variation on 'Texas Caviar' for sure

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Response to Laurian (Reply #3)

Sun Dec 30, 2012, 05:20 PM

6. I like the sound of this! Thanks.

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Response to Laurian (Reply #3)

Tue Jan 1, 2013, 12:23 PM

20. Thank you SO MUCH for posting this!

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.

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Response to NMDemDist2 (Original post)

Sun Dec 30, 2012, 05:21 PM

7. Always do, in one form or another!

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Response to NMDemDist2 (Original post)

Sun Dec 30, 2012, 06:08 PM

8. I got some hog jowls

to go in the peas and the greens

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Response to d_r (Reply #8)

Sun Dec 30, 2012, 08:57 PM

11. that's hard core

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Response to NMDemDist2 (Original post)

Sun Dec 30, 2012, 06:37 PM

9. We had our New Year's good luck dinner today, and had hog jowl (fried crispy)

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.

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Response to japple (Reply #9)

Sun Dec 30, 2012, 06:53 PM

10. sounds like it!

just keep some leftover BEPs for Tuesday!

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Response to NMDemDist2 (Reply #10)

Mon Dec 31, 2012, 05:06 PM

16. I'll have leftovers for a few days! Nice to see you around!

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Response to NMDemDist2 (Original post)

Sun Dec 30, 2012, 10:25 PM

12. No thanks, I ate enough of them when I was poor and in the south

I'll be dining royally on grilled salmon with green peas, instead.

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Response to NMDemDist2 (Original post)

Mon Dec 31, 2012, 08:01 AM

13. Yup! Picked them up the other day!

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 itís 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.

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Response to NMDemDist2 (Original post)

Mon Dec 31, 2012, 11:32 AM

14. Making a point of having them this year, with fresh spinach, sweet potatoes and cornbread.

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.






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Response to NMDemDist2 (Original post)

Mon Dec 31, 2012, 12:27 PM

15. They're simmering away on the stove right now.

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.

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Response to NMDemDist2 (Original post)

Mon Dec 31, 2012, 08:36 PM

17. BEP fritters for me. . .like a southern style falafel. . .

but with BEP instead of garbanzos.

Also, a pork chop, black beans & rice, and leafy green salad (assorted lettuces)

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Response to NMDemDist2 (Original post)

Mon Dec 31, 2012, 09:35 PM

18. Hoppin' John almost accomplished

Last edited Tue Jan 1, 2013, 08:13 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

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Response to NMDemDist2 (Original post)

Tue Jan 1, 2013, 06:22 AM

19. Not really a northern/midwestern thing.

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.

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Response to NMDemDist2 (Original post)

Tue Jan 1, 2013, 01:43 PM

21. 'k it's in the crock pot

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!!

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Response to NMDemDist2 (Original post)

Tue Jan 1, 2013, 02:05 PM

22. Here you go




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.

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Response to d_r (Reply #22)

Tue Jan 1, 2013, 02:13 PM

23. that looks awesome!

way more ambitious than i was ready for today. wish i was at your house LOL

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Response to NMDemDist2 (Reply #23)

Tue Jan 1, 2013, 02:19 PM

24. the honest thing is

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.

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Response to NMDemDist2 (Original post)

Tue Jan 1, 2013, 02:32 PM

25. Cooking them now...also squash soup, and Minest. That took awhile. I'll make garlic breadl

later.....

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Response to NMDemDist2 (Original post)

Tue Jan 1, 2013, 07:50 PM

26. Since I have lived in the midwest

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.

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Response to NMDemDist2 (Original post)

Wed Jan 2, 2013, 08:06 PM

27. The Espoused One

made Hoppin' John, Collard Greens and Blackberry Cobbler. I made macaroni and cheese and cornbread fingers and, of course, iced tea to drink.

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