New Year's Southern Style: The Black-Eyed Peas
ACTIVE TIME: 10 minutes
TOTAL TIME: 1 hour 15 minutes
Yield: 1 quart
Photo by Lynne Calamia
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- 4 cups fresh or fresh-frozen (not dried or canned) black-eyed peas*
- 1/2 large onion, chopped
- 1 tablespoon kosher salt
- 1 tablespoon dried Italian herb mix
- 1 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter
ACTIVE TIME: 10 minutes
TOTAL TIME: 1 hour 15 minutes
Yield: 1 quart
Procedure
- Place the black-eyed peas in a 4-quart saucepan and add water to cover by 2-inches (about 8 cups). Park over medium-high heat and as soon as the water boils, remove from the heat and carefully pour off any accumulated foam, then drain the peas in a colander and rinse with cold water.
- Return the peas to the pan and add enough water to cover by 1-inch (about 5 cups). Stir in the onion, salt, herb mix, pepper, and butter. Bring to a boil over medium-high heat, then reduce the heat to maintain a bare simmer, stirring frequently, until the beans are tender, about 1 hour.
- Serve immediately with plenty of the pot liquor. (Sorry, there's no actual booze here, it's just a southern term for the cooking liquid.)
*Fresh black-eyed peas can often be found in the freezer section of most mega marts. Just make sure they are frozen from fresh, not cooked.
Note: To reheat simply place in a small pot over low heat and add a couple tablespoons of water to each cup of peas. Lid the pot (yes, lid is a verb), and stir occasionally until hot and a little soupy.
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