This is a dish I made on New Year's Day yesterday, as black-eyed peas are traditionally eaten on New Year's to bring good luck and prosperity for the year. Who couldn't use a bit more of that? This was one of the food traditions I remember from growing up and have held on to myself. Not only is this a fun tradition, but it is so delicious and comforting on a cold January day. This dish is also packed with nutrients, which is really what brings prosperity, right? Black-eyed peas are a good source of folate and fiber, the greens are rich in vitamin K, folate, calcium, and magnesium, and the bone broth is full of glutamine, glycine, collagen and plenty of minerals. Pair this with a fermented vegetable or hot sauce to balance out the rich flavors and add some probiotics, and you have started your year in the best way possible. Here's to 2020!
Black-Eyed Peas and Greens in Pork Broth
1 lb dried black-eyed peas
Pinch of salt and dash of apple cider vinegar
1 Tbs bacon fat or lard
1 medium yellow onion, diced
3-4 cloves garlic, minced
4cups pork bone broth (see below for instructions)
2 cups water
1 tsp sea salt
Black pepper to taste
Meat removed from pork bones
1/2 tsp paprika
1/4 tsp cayenne, or to taste
2 Tbs apple cider vinegar
A few dashes of hot sauce, to taste
The day before making this dish, prepare the peas and broth:
To start the peas, begin by soaking 24 hours before you want to begin cooking them. Rinse the dried black-eyed peas and put in a medium bowl. Cover with warm water and add a pinch of salt and splash of apple cider vinegar to begin the fermentation process. Set aside until the next day.
To make the broth, place about 3 lbs of pork neck bones, pork soup bones, pig tails, or smoked pork hocks in a slow cooker and cover with water, about 4 quarts. Add a tsp of salt and 1 Tbs of apple cider vinegar. You can also add other ingredients like herbs, spices, onions, etc. to your preference. Turn to low and let cook 18-24 hours, then strain out the bones before using in this recipe. Remove the meat from the bones and set aside to add to the beans.
To prepare the dish:
Heat the bacon fat or lard in a medium stock pot. Once melted and hot, add the onions. Saute for 5-8 minutes until softened and beginning to brown, then add the onions and saute for 1-2 more minutes. Add the bone broth, water, salt and pepper. Bring to a boil then cover and turn the heat to medium. Let cook about 45 minutes.
Once the beans are cooked most of the way, add the greens, paprika, cayenne and meat. Cover and let cook another 30 or so minutes, until the black-eyed peas are fully cooked through and soft. Add the apple cider vinegar and hot sauce, if using, and let cook on low another 5 minutes.
Serve hot with cornbread and plenty of butter.
Leave a Reply.
Brine & Broth
I am a gut health-focused nutritionist and online health coach based in Southwest Wisconsin. My recipes and philosophies center around traditional, nutrient-dense foods that support robust gut health.