Black-eyed Peas

American South
The humble bean makes the meal great.

“Are you saying that if you eat black-eyed peas on New Year’s day, you will have good luck for the rest of the year?” I said, dumbfounded. The white-curly-haired Mr. Brown studied me with assurance. His whiskey voice cracked out, “Don’t you know that young man?” And so the maitre’d charmed me the new waiter at the Little Rhein Steakhouse in 1976. I served a small bowl of this to every table as an appetizer along with large round toasted bread croutons and three spires of flavored butters. The croutons were made from the previous night’s rolls. I finally won the recipe from the house’s head chef, a South Korean dragon lady. She made me beg for it, learning the day she handed it to me, she had the recipe xeroxed for any guest who came. Black-eyed Peas are now a family tradition. Begin the soak at 9pm New Year’s Eve, and it bakes off at about 1am January 1st - Happy New Years. For another authentic Down South Big production version, see - Hoppin John . - Mark
1 pound black eye peas
5 cups water, boiling hot
3 tablespoons diced jalapeno pepper
3/4 cup chopped bell pepper
7 tablespoons chopped celery
1 teaspoon minced garlic
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin
1 1/2 teaspoons salt
1 1/2 tablespoons ground allspice
2/3 teaspoon freshly ground black pepper
6 tablespoons butter
1 Soak peas in water 2 hours in oven proof casserole or stainless pot, covered.

2 Preheat oven to 350°F

3 Add all other ingredients to pot and cover. Place in oven.

4 Cook for 2 hours or until tender.

servings  use metric
original recipe yield: 16 Servings
Notes NOTE : This recipe is tried and true. Be careful of adding any improvements to this dish - too much garlic or pepper will hide the humble earthy quality of the bean. Note: can all be cooked in 15 minutes in a high pressure cooker.

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