Author: Susanne at dishwithme.com
Many people believe it is good luck to have black eyed peas and greens on New Year’s Day. I don’t necessarily believe this is true, BUT, I love tradition, so I just go with it. What’s the harm? Since it is January at the time of this original post, it is likely cold and this dish is nice and warm and cozy. It is great served with some good old fashioned corn bread.
With all of my many, many recipes and all of the cooking that goes on in my kitchen, you’ll probably think this is silly, BUT…I love the little blue box of Jiffy corn bread mix. It’s so easy. The only change I make is to add a couple spoons of sugar. I top my cornbread with butter and I like the contrast of the little hint of sweetness with the salty butter. Corn bread MUST have butter! As always…REAL BUTTER!
Happy New Year to all!
HELPFUL HINTS FOR BLACK EYED PEAS
Some will say there is no need to soak the peas overnight. I soak mine. Or, I mean to. Sometimes I remember to soak them the night before, but more often than not, I forget until I am ready to cook them. I mean, I’m usually tired at night! I know I am not the only one. The solution to this is to first wash your peas in a colander and then add the peas to an already boiling pot of water for 2 minutes. At the end of 2 minutes pour the peas back into the colander to drain and give them a rinse with cold water. Ta-da! Problem solved.
This recipe is enough for several people and left-overs, so if there are only one or two eating, you might consider cutting the recipe in half.
Salt pork or pork jowl can be substituted for the ham hock.
INGREDIENTS FOR THIS RECIPE
- Black eyed peas – dried
- Bacon – a good smoky bacon works well
- Onion – yellow or white
- Red bell pepper
- Fresh garlic
- Carrots – either matchsticks or baby carrots thinly sliced
- Ham hock – salt pork or pork jowl can be substituted
- Oregano – dried
- Cavendar’s seasoning blend
- Smoked paprika
- Onion powder – granulated
- Garlic powder – granulated
- Bay leaf
- Celery seed
- Thyme – dried
- Chicken broth
- Orrington Farms Broth base – chicken
- Pickled jalapenos
- Juice from pickled jalapenos
- Collard greens
** This post contains affiliate links. That means if you click on a link and make a purchase we may receive a small commission at absolutely no cost to you. Thank you.**
LINKS TO EQUIPMENT OR PRODUCTS USED FOR THIS RECIPE (affiliate links)
Slow cooker – I use this slow cooker. It has a browning feature that I LOVE! But, a pan will get the job done, too. This one is not an affiliate.
A medium sized pan can be used for cooking the bacon, onions, bell pepper and garlic.
I use this grater for grating the garlic.
You’ll need a colander like this for washing and draining the peas.
Orrington Farms chicken flavored broth base and seasoning. I use this stuff ALL THE TIME and always have it in my cabinet. I also use the beef and vegetable flavors.
LINKS TO RECIPES THAT MAY PAIR WELL WITH THIS RECIPE
Try my GRILLED BABY BACK RIBS with this recipe.
You might also like my THE AMAZING CALIFORNIA CHICKEN SANDWICH
My GRILLED FLANK STEAK might also be a good option
- slow cooker
- medium pan
- 2 pounds black eyed peas dried
- 2 teaspoons dried oregano
- 2 teaspoons Cavender's seasoning
- 1/2 teaspoon smoked paprika
- 2 teaspoons onion powder granulated
- 2 teaspoons garlic powder granulated
- 1 bay leaf
- 1 teaspoon celery seed
- 1 Tablespoon chicken broth base & seasoning Orrington Farms
- 1 teaspoon Kosher salt
- 30 grinds freshly ground black pepper
- 2 Tablespoons EVOO
- 4 slices smoked bacon diced
- 1 large yellow onion diced
- 1 red bell pepper diced
- 1/2 cup carrots matchstick, or sliced baby carrots
- 1 ham hock diced, if using pork jowl or salt pork
- 2-3 cups fresh collard greens large middle vein removed, chopped
- 1 Tablespoon pickles jalapenos diced
- 2 Tablespoons juice from the pickled jalapenos
- Place black eyed peas in a large bowl and cover with enough water to cover, plus 2 or 3 inches more. Cover with plastic wrap and refrigerate. Soak black eyed peas at least 6 hours, but preferably overnight, but no longer that 10 hours.Alternately, if you forget to soak your beans overnight, simply place the peas in a colander and give a rinse. Next, add the peas to a pot of already boiling water and cook for 2 minutes. Drain the peas in a colander and rinse with cold water. Set aside.
- In a medium sized pan, on medium-high heat, add diced bacon and cook until almost done, about 5 minutes. Add onion and red bell pepper and cook until tender, about 3 minutes. Add garlic and cook for 1 additional minute. Remove from heat.
- Once the bacon/veggie mixture is cooked, add the mixture to the slow cooker as well as the black eyed peas, ham hock, pickled jalapenos, jalapeno juice, collard greens, chicken broth and water. Cover and cook on high for 1 hour, then reduce the slow cooker heat to low and cook an additional 3 hours, or until tender.
- Stir and check the mixture several times throughout the cooking process. If it doesn't look soupy enough for your taste, simply add more chicken broth, adding a cup at a time until you reach your desired consistency.
- Do a taste test at the end of the cooking process to determine if more salt or pepper is needed.